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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 the gooseberry sauce, melt the butter in a medium saucepan, put the gooseberries in, and simmer over medium heat for 20 minutes until the gooseberries are soft.
    • Mash the gooseberries lightly with a fork after removing the lid. In a small saucepan, combine the cream and sugar, stirring the pan occasionally, sprinkle with salt and pepper, and cook until heated through. Take the pot off the heat, cover tightly, and place it in a warm place.
    • Preheat the grill to high for the mackerel.
    • Season the mackerel fillets with salt and freshly ground black pepper on both sides after coating them with wholegrain mustard.
    • Cook the mackerel just through by placing the skin side up on a baking sheet and grilling it for about four minutes. Remove from heat and set aside.
    • You will need to boil the new potatoes until they are tender in a saucepan with boiling water. Once the potatoes are drained, return them to the pan and pour olive oil over them. Freshly ground black pepper and salt are added to the potatoes after they have been coated.
    • In a bowl, combine the salad leaves with olive oil, pepper, and salt to taste. Dress the salad well with the dressing.
    • Assemble the meal by placing the mackerel fillets on warmed serving plates, along with the new potatoes, and greens, topped with the delish gooseberry sauce.