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Grilled mackerel with gooseberry sauce

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Preparation info
  • Serves

    4

    • Difficulty

      Easy

Appears in
British Food

By Mark Hix

Published 2005

  • About

Mackerel are available through the summer months and must be eaten as fresh as possible. Gooseberry sauce sounds like an odd thing to combine with fish, but the acidity of the fruit complements mackerel perfectly. Frozen gooseberries can be used.

Ingredients

  • 4 whole mackerel, each about 200 g (7 oz), cleaned and heads removed
  • good

Method

  1. Make 4 or 5 slashes diagonally across each mackerel with a sharp knife, scoring through the skin into the flesh. Season with salt and pepper. Preheat the grill to high.
  2. Melt the butter in a heavy-based pan. Add the gooseberries with the sugar, then cover and cook over a medium heat for about 5–6 minutes, stirring every so often, until the gooseberries are soft

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