Peshkado Kon Ruibarbaro Fish With Rhubarb Sauce Recipes

EASY RHUBARB SAUCE

Steps:

• In a small saucepan, bring sugar and water to a boil. Add rhubarb; cook and stir until rhubarb is tender and mixture is slightly thickened, 5-10 minutes. Remove from the heat; stir in lemon zest and nutmeg. , Serve warm or chilled over pound cake or ice cream. Refrigerate leftovers.

PESHKADO KON RUIBARBARO (FISH WITH RHUBARB SAUCE)

Steps:

• To make the rhubarb sauce, clean the rhubarb stalks by pulling off the heavy filaments, much as you would pull strings from celery.
• Cut crosswise into 1 1/2-inch pieces. Place the pieces in a saucepan and add the water. Bring to a boil over high heat, reduce the heat to low, and simmer, uncovered, until the rhubarb has melted into a puree and is tender, 8-10 minutes.
• Warm the olive oil in a saute pan over medium heat. Add the tomatoes and cook, stirring occasionally, until the tomatoes are reduced to a thick sauce, about 15 minutes. If using canned tomatoes (I did), skip this step and proceed to 4.
• Add the wine, 1 tablespoon honey, and the lemon juice and zest, if using, and stir well. Add the tomatoes to the rhubarb puree, or vice versa, and mix well. NOTE: I used 2 tablespoons of honey and omitted the lemon juice and zest.
• Simmer, uncovered, over low heat until the sauce is thick and rich, about 20 minutes. Season with salt, pepper, and the cinnamon, if using. Taste and adjust the sweet-and-sour balance, adding a bit more honey if needed. Keep warm.
• While the sauce is cooking, preheat the oven to 400 degrees. Arrange the fish fillets in a single layer in a baking dish. Spoon some of the sauce over them, covering them completely. Cover and bake until the fish tests done when the point of a knife is inserted into the thickest part, about 15 minutes.
• Transfer the fillets to a platter and spoon the rest of the warm sauce over them. Serve at once. I recommend a side of pasta, brown rice or gnocchi to soak up the extra sauce!

RUSSIAN SHASHLIK WITH RHUBARB SAUCE

Steps:

• Grate the onion and crush the garlic cloves, then put in a bowl with all the shashlik ingredients except the lamb and half the olive oil, and mix together. Put the lamb in the mixture, turning it with your hands, then cover with cling film and put in the fridge to marinate for a few hours or overnight.
• For the rhubarb sauce, put the vinegar and sugar in a pan and bring to the boil, stirring a little to help the sugar dissolve. Add the cinnamon and ginger, and simmer for 10 mins. Add the onion and continue to simmer, uncovered, for 10 mins. Add the rhubarb and simmer gently for about 4 mins more or until the rhubarb is only just tender. Don't overcook the fruit as you want the pieces to remain intact. Add the mint and leave to cool. The mixture will thicken a little more.
• Lift the lamb out of the marinade, shaking off the excess. Thread the meat onto skewers. Brush a griddle pan with some of the remaining oil and cook the skewers, seasoning them well and turning for 5-7 mins until brown all over - you may have to do this in batches. Serve with the rhubarb sauce, flatbreads and yogurt.

RHUBARB BARBEQUE SAUCE

Steps:

• Combine rhubarb, soda, apple cider vinegar, sweet onion, brown sugar, molasses, Worcestershire sauce, cinnamon, allspice, salt, black pepper, cloves, ground chipotle, garlic powder, and liquid smoke in a saucepan; bring to a boil, and reduce heat to low. Simmer until rhubarb and onion are very soft, about 45 minutes, stirring often.
• Pour the sauce into a blender, filling the pitcher no more than halfway full. Hold down the lid of the blender with a folded kitchen towel and pulse a few times to get the sauce moving before leaving it on to puree. Puree in batches if necessary until sauce is smooth.

PESHE EN SALTSA (FISH IN RHUBARB SAUCE)

Steps:

• Clean rhubarb, strip off heavy filaments and cut into 1-inch sections. Bring the water to a simmer, add rhubarb and cook over low heat until tender.
• Simmer tomatoes with olive oil in frying pan until reduced to a thick sauce. Add red wine, stir in honey and a little additional olive oil. Sprinkle in salt and pepper to taste. Add tomato mixture to the rhubarb and water and mix well. Simmer over low heat until it thickens enough to evenly coat the back of a wooden spoon, about 20 to 30 minutes.
• Heat a little olive oil in a large frying pan, add fish steaks and lightly brown on both sides. Pour the sauce over them and simmer, tightly covered, for 15 to 20 minutes.
• Carefully remove steaks to a serving platter. Pour the sauce and then the juice of the lemons over them and cool. Peshe en saltsa is traditionally served cold.

COD WITH RHUBARB SAUCE

Steps:

• In a large saucepan, heat oil over medium heat. Add rhubarb and sugar; cook for 5-7 minutes or until rhubarb is tender. Remove from the heat; stir in the onion, mustard, parsley, basil, lime juice and pepper., Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Grill cod, covered, over medium heat or broil 4 in. from the heat for 5-6 minutes on each side or until fish flakes easily with a fork. Serve with rhubarb sauce.

SAUTéED RED SNAPPER WITH RHUBARB SAUCE

Steps:

• Combine the rhubarb, sugar and saffron in a small saucepan, cover and turn the heat to low. Cook, stirring only occasionally, for about 20 minutes, or until the rhubarb becomes saucy. Add salt to taste and a little more sugar if necessary. If the mixture is very soupy, continue to cook a little longer to make it thicker.
• When you judge the rhubarb to be nearly done, put a large skillet, preferably nonstick, over medium-high heat. A minute later, add the oil and butter. When the butter foam subsides, add the fillets, skin side down. Cook for 4 or 5 minutes, or until the fish is nearly done; turn carefully; and lightly brown the flesh side, seasoning it with salt and pepper as it cooks. Transfer the fish to a plate lined with paper towels to absorb excess oil.
• Serve the fish napped with a bit of the sauce and garnished, if you like, with the herb.