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Baked Mackerel with Gooseberry Sauce
This delicious summer dish (available all year round if you use frozen gooseberry purée) offers an interesting contrast in flavours - rich oily mackerel is offset by sharp tangy gooseberries.

INGREDIENTS: Butter - 15g, Gooseberries - 225g (8 oz), topped and tailed, Mackerel - 4 each weighing about 350g (12 oz) cleaned and heads removed, Lemon juice - to taste, Egg - 1, beaten.

COOKING: 1. Melt the butter in a medium saucepan and add the gooseberries. Cover tightly and cook over a low heat, shaking the pan occasionally, until the gooseberries are tender.
2. Meanwhile, sprinkle the cavity of each fish with the lemon juice. Make two or three slashes in the skin on each side of the fish, then grill for 15-20 minutes, depending on size, turning once, until tender.
3. Purée the gooseberries and sieve to remove the pips. Pour the purée into a clean pan, beat in the egg, then reheat gently, stirring. Place the mackerel on warmed serving plates and spoon the sauce beside the fish.