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Six
Easy
By Rowley Leigh
Published 2018
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.
Place the gooseberries in a saucepan with the rice, elderflower cordial and