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    • Mackerel Fillets With Gooseberry Sauce

    Mark Sharron
    Easy
    30 minutes
    2
    Gooseberries are at their best in the summer, so this dish is perfect to serve during that season. It is one of the oldest dishes we have, dating back to the Norman invasion, combining tart fruit with rich fish. It has withstood time quite well. A classic combination of tart gooseberries and rich mackerel is proven timeless. A rich oily mackerel goes perfectly with the tangy gooseberries. A picnic with this is even better! The seeds should be removed through a sieve to make the sauce smoother. Take advantage of the berry season while it lasts. Served with salad leaves and new potatoes, this Mackerel with gooseberry sauce dish is a delicious meal.
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    Ingredients

    • 25g of butter
    • 250g of gooseberries, peeled and tails removed
    • 75ml of double cream
    • 1 teaspoon of caster sugar
    • A pinch of salt and black pepper

    Method

    • To make Tuna Fish Cakes, start by draining the canned tuna. 
    • While the rice is cooking, prepare the eel by grilling or frying it.
    • Put the tomato paste, olives, and butter into a blender or food processor and whizz until smooth.
    • Put the oats in the blender or food processor, slightly broken up.
    • Coat the fillets with the butter mixture while grilling.
    • Heat a large skillet over medium-high heat and add the fish cakes.
    • In a bowl, combine the salad leaves with olive oil, pepper, and salt to taste. Dress the salad well with the dressing.
    • Dip in the flour and coat each fishcake. Dip in the egg and then coat with crumbs. Repeat this process until you have 24 fishcakes. Chill the fish cakes for one hour.