By Jane Grigson
The French for gooseberry is ‘groseille au maquereau’, and this is one of the few French recipes that make use of gooseberries, which are a rare fruit even in the north.
To make the stuffing and sauce, cook the gooseberries in half the butter in an enamel, stainless steel or non-stick pan, until they are soft. Strain off and reserve the juice. Mix about half the gooseberries with the breadcrumbs, using some of the juice to bind the stuffing. Season the stuffing and divide it between the mackerel. Put any stuffing left over back into the pan. Add the crème fr