8 Fresh Mackerel Fillets
240ml Dry Cider
8 Bay Leaves
Salt and Black Pepper
450g Chopped Fresh Rhubarb
1 teaspoon Lemon Juice
50g Brown Sugar
A pinch of Nutmeg
1. Preheat the oven to 180C, 350F, Gas mark 4. Season the fillets with salt and pepper then place a bay leaf on each fillet and roll up.
2. Place the fish rolls in a shallow ovenproof dish, pour over half the cider and dot with the butter. Cover with aluminum foil or a lid and bake in the oven for 30 minutes until tender.
3. Meanwhile, place the remaining cider, rhubarb, lemon juice, brown sugar and nutmeg in a pan. Bring to the boil then simmer for 20-25 minutes, stirring from time to time, until soft and puréed.
4. To serve – transfer the fish to a warmed serving platter, drizzle some of the rhubarb sauce over the top of the fish and serve the remaining rhubarb sauce separately. Serve hot.