Macquereaux Aux Groseilles

Name: Macquereaux Aux Groseilles (Mackerel with Gooseberry Sauce)
Cuisine: France
Ingredients: a sprig of two of fennel; a little water; ½ lb. or more of gooseberries to each mackerel, sugar to taste; The number of mackerel required; ½ lb. or more of gooseberries to each mackerel, sugar to taste; ½ lb. or more of gooseberries to each mackerel, sugar to taste

Mackerel with Gooseberry Sauce

Preparation info

Difficulty
Easy

Appears in

Recipes of all Nations

By Countess Morphy

Published 1935

About

This simple way of serving mackerel is very popular in France, and has existed for several centuries. It is mentioned in a cookery book of the beginning of the XVIII century, and was apparently a well-known dish even at that time.

Ingredients

The number of mackerel required
½ lb. or more of gooseberries to each mackerel, sugar to taste
a

Europe
France
Sauce
Gluten-free
Pescatarian

Method

The mackerel may be either boiled in salted water with a little fennel, or grilled and sprinkled with chopped fennel. There are several ways of preparing the gooseberry sauce, but in the average household it consists of a purée of gooseberries, made by putting the fruit in a saucepan with 1 or 2 tablespoons of water and sugar to taste, and simmering till the gooseberries are su