Ingredients

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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