Baked Mackerel with Gooseberry Sauce
From astrochef 15 years ago
- 30-40 minutes to make
- Serves 4
This delicious summer dish (available all year round, if you use frozen gooseberry purée) offers an exciting contrast in flavours, intense oily mackerel is counterbalanced by the sharp flavourful gooseberries. A great summertime favourite in Devon and Cornwall, Tony the head barman at the Bowd Inn used to go beach casting in Sidmouth in his time off and brought freshly caught mackerel back almost daily, Mmm Happy days. Read more See less
Ingredients
- 15 grams, butter shopping list
- 8 ounces, Gooseberries, topped and tailed shopping list
- 4, whole mackerel, cleaned shopping list
- lemon juice, to taste shopping list
- 1 whole egg, beaten shopping list
How to make it
- 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.
- Meanwhile, sprinkle the cavity of each fish with the lemon juice. Make two or three slashes in the skin on each side of the fish, and then grill for 15-20 minutes, depending on size, turning once, until tender.
- Purée the gooseberries and sieve to remove the pips.
- Pour the purée into a clean pan, beat in the egg, then reheat gently, stirring. Place the mackerel on warmed serving plates and spoon the sauce beside the fish.
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