Recipe Pan-fried mackerel, rhubarb sauce
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Auteur : Marie LeteuréInternet : http://www.marieclaire.fr/cuisine/maquereaux-poeles-sauce-rhubarbe,24109,1191723.asp
INGRÉDIENTS
PRÉPARATION
- 6 small mackerel
- 500 g rhubarb
- 100 g butter
- 25 cl single cream
- 2 tablespoons flour
- 1/2 bunch chives
- salt
- pepper
PRÉPARATION
- Grub and clean the mackerel, rinse them and pat them dry with paper towels. Peel the rhubarb stalks, cut them into pieces and fry them in 40g of butter.
- Cover and cook over low heat for 15 min.
- Add the single cream, season with salt and pepper and let it stew for another 15 min. Season the mackerel with salt and pepper, roll them in the flour.
- Heat the remaining butter in 2 non-stick frying pans and cook the fish for 4 min on each side.
- Arrange the mackerel on serving plates, sprinkle with chopped chives and serve with the rhubarb sauce.
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