Mackerel Stuffed with Gooseberries

Preparation info

    • Difficulty


Appears in

Poor Cook: Fabulous food for next to nothing

Poor Cook

By Susan Campbell and Caroline Conran

Published 1971

  • About


  • 1 mackerel per person
  • 1 or 2 oz gooseberries per mackerel
  • salt and freshly ground pepper


Simmer the gooseberries in a little water, mashing while they cook, until you have a purée. Season generously with salt, pepper and sugar.

Fillet the fish leaving them joined along the belly. Open them flat and spread the purée on one side. Press the fish together again, lay in a buttered dish and cover with greased paper, or wrap them individually in