Advertisement
Grilled Mackerel with Gooseberry Relish
- Serves
4
- Difficulty
Medium
By David Loftus
Published 2012
Fogg may have been fastidious about his daily serving of boiled fish with sauce, but the very idea brings to mind a fair few school dinners my tastebuds would rather forget. Pallid plaice begone — catch of the day is
Ingredients
Method
Become a Premium Member to access this recipe
Unlimited, ad-free access to hundreds of the world’s best cookbooks
Over 150,000 recipes with thousands more added every month
Recommended by leading chefs and food writers
Powerful search filters to match your tastes
Create collections and add reviews or private notes to any recipe
Swipe to browse each cookbook from cover-to-cover
Manage your subscription via the My Membership page
Already a member?
Part of
Advertisement
Advertisement
I had some gooseberries left over in the freezer which I wanted to use up. I had already cooked them up and added sugar. I included all the ingredients for the relish and cooked them up in a pan. I sieved the mixture and kept the liquid which I added to the cooked gooseberries. It was a little runny but adding cornflour did the trick. I could not get hold of any mackerel so substituted the fish for cod which I poached in milk and wine. The fish and relish had a mild flavour, I could not taste the chilli but if I had it might have been overpowering. A useful savoury dish to add my gooseberries to.