Mackerel with Rhubarb

I really enjoyed this dish! Part of my pleasure of course came because someone had taken the effort and cooked and plated this dish, and it looked really nice! But that left aside: It was an unusual combination (for me, at least), it looked beautiful and was very delicious.

The dish was actually quite simple to prepare. The sauce is a bit prone to dry out, but that can be solved by adding water. The recipe recommends to place the filling on the mackerel and roll it up. Actually, we found it worked best when the mackerel was rolled up first, placed against the side of a baking dish, and then filled.

We did talk a while about the sauce and the filling, whether these were too sour, or too strong for the mackerel. Personally, I liked it the way it was (following the recipe instructions). The sauce was not too sweet for a main dish, but appeared to be sweet, at least sweeter than the rest. The filling was slightly sour (very little), but that was necessary to bump up the oily mackerel, in my opinion. And the flavour of the onion in the filling was just brilliant! All in all, the other flavours were quite strong, making it difficult for the mackerel to stand up against them, but that may have been for the better, as I don't think I would have managed to eat it otherwise, never much how much I enjoy mackerel (and fish!). DB probably would have added some sugar to the sauce, and would have prepared the filling without rhubarb, thereby eliminating the slighty sour flavour.

We had potato gratin and green beans as side dishes, but would recommend something different for the vegetable; but what? Perhaps fennel.