Thyme and Salt Grilled Salmon with Gooseberry Sauce

Name: Thyme and Salt Grilled Salmon with Gooseberry Sauce
Yield: Serves Six
Cuisine: United Kingdom
Ingredients: 2 teaspoons elderflower cordial (if available); sea salt and white pepper; 12–15 sprigs of thyme (or lemon thyme, if available); 100 g (3½ oz) unsalted butter; 2 teaspoons cooked white rice; 2 tablespoons dry white wine; 1 punnet of gooseberries (say 300 g/10½ oz); 1 tablespoon lemon juice; 6 salmon fillets, weighing 180 g (6½ oz) each, skin on and pin boned; 3 egg yolks

Preparation info

Serves
Six

Difficulty
Easy

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.

Ingredients

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

Europe
United Kingdom
Dinner
Stew
Pescatarian
July
Gluten-free
England

Method

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