Thyme and Salt Grilled Salmon with Gooseberry Sauce

Preparation info
  • Serves


    • Difficulty


Appears in
A Long and Messy Business

By Rowley Leigh

Published 2018

  • About

A good technique for cooking oily fish. The skin crisps up rather well and the fish emerges well-seasoned and with juicy pink flakes. The sauce is very good, however you cook the salmon. I serve the gooseberry sauce without hollandaise with mackerel and very good it is too.


  • 1 punnet of gooseberries (say 300 g/10½ oz)
  • 2 teaspoons


Place the gooseberries in a saucepan with the rice, elderflower cordial and 100 ml/3 ½ fl oz.of water. Stew gently until the gooseberry skins burst, then very briefly pulse in a blender before pushing thro