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    • Mackerel Fillets With Gooseberry Sauce

    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

    • Step-by-Step Method: Mackerel Fillets With Gooseberry Sauce
    • Prepare the gooseberries by washing, removing stems and tails, and patting dry
    • Place the gooseberries in a small saucepan with the caster sugar and a pinch of salt
    • Add 1–2 tablespoons of water (if available from rinsing the berries) to help start the cooking process
    • Cook the gooseberries over low-medium heat, stirring occasionally, until they soften and begin to break down (about 5–7 minutes)
    • Use a fork or spoon to gently mash the cooked gooseberries in the pan for a rustic texture (or leave whole for a burst of juiciness)
    • Incorporate the butter into the softened gooseberries, stirring continuously until smooth and glossy
    • Add the double cream, stir to combine, and gently heat until just warmed through; do not boil
    • Season the sauce with a pinch of black pepper and, if needed, adjust with additional sugar or salt to taste
    • Cover the sauce and keep warm on very low heat
    • Meanwhile, pat the mackerel fillets dry with paper towels and lightly season with salt and black pepper (assuming fillets are available)
    • Heat a nonstick skillet or frying pan over medium-high heat; add a small amount of butter or neutral oil if permitted
    • Place the mackerel fillets skin side down in the hot pan and cook for 2–4 minutes until the skin is crisp and the flesh begins to turn opaque
    • Carefully flip the fillets and cook on the other side for 30 seconds to 1 minute, just until cooked through
    • Remove the mackerel from the pan and let rest briefly on a warm plate
    • To serve, spoon a generous amount of warm gooseberry sauce onto each plate
    • Lay the crispy mackerel fillets atop the sauce, skin side up to preserve texture
    • Garnish with a few reserved gooseberries or a light twist of black pepper if desired
    • Serve immediately while the fillets are warm and crisp, accompanied by simple greens or new potatoes if preferred (optional plating suggestion)