Baked Mackerel With Gooseberry Sauce
This delicious summer dish (available all year round if you freeze gooseberry puree) offers an interesting contrast in flavours – rich oily mackerel is offset by sharp tangy gooseberries. Be sure to sieve the gooseberries if you want to get rid of all the pips; a food processor will break them down to some degree but won’t remove them.
15 g (1/2 oz) butter
225 g (8 oz) gooseberries, topped and tailed
4 mackerel, each weighing about 350 g (12 oz) , cleaned and heads removed
salt and pepper
lemon juice, to taste
1 egg, beaten
1. Melt the butter in a medium saucepan and add the gooseberries. Cover tightly and cook over a low heat, shaking the pan occasionally, until the gooseberries are tender.
2. Meanwhile, season the mackerel inside and out with salt, plenty of pepper and lemon juice. Make two or three slashes in the skin on each side of the fish, then grill for 15 – 20 minutes, depending on size, turning once, until tender.
3. Puree the gooseberries in a blender or food processor or press through a sieve. Pour the puree into a clean pan, beat in the egg, then reheat gently, stirring. Season to taste. Place the mackerel on warmed serving plates and spoon the sauce beside the fish.