Grilled mackerel with gooseberry sauce

Name: Grilled mackerel with gooseberry sauce
Yield: Serves 4
Cuisine: British
Ingredients: sea salt and white pepper; vegetable oil, to brush; 150 ml (¼ pint) double cream; ½ glass of white wine; 2 tsp caster sugar; 250 g (9 oz) gooseberries, topped and tailed; good knob of butter; 4 whole mackerel, each about 200 g (7 oz), cleaned and heads removed

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

Europe
United Kingdom
Fish course
Pescatarian
Gluten-free
Summer

Method

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.
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