Mackerel with Rhubarb (Irish)

Smoked mackerel pairs brilliantly with a compote made from an acidic fruit such as rhubarb.

2 lbs fresh mackerel filets
2 oz butter
1 large onion, chopped
½ lb rhubarb, chopped
sea salt
black pepper, freshly ground
toasted breadcrumbs

Sauce:
1 lb rhubarb
2 Tbsp. sugar
1 lemon rind, freshly grated
2 Tbsp. water

Preheat an oven to 400°F (200°C, Gas Mark 6).

Melt the butter and cook the onion in it until transparent. Add the chopped rhubarb, season with pepper and salt and continue to cook gently for 5 minutes. Add breadcrumbs and stir the mixture.

Lay the mackerel filets out flat, skin side down, and spread the stuffing on them. Roll each up, put them in a greased oven dish and cook them for 15-20 minutes.

Sauce:
Place the ingredients in a saucepan and stew the rhubarb for around 10 minutes or more until it is cooked soft. Put the cooked rhubarb through a fine sieve or the blender, to make a purée of it.

This can be served either hot or cold with the mackerel.