Mackerel Fillets with Gooseberry Sauce
This classic combination of tart fruit and rich fish is certainly tried and tested - it's said to date back to the Norman conquest.
- 4 mackerel fillets
- 75g / 3 oz unsalted butter
- 150g / 6 oz gooseberries
- 50g / 2 oz caster sugar
- pinch of nutmeg
- salt and pepper
- First make the sauce by washing, topping and tailing the gooseberries. Tip these into a pan with enough water to cover and bring to the boil. Simmer until soft. Then drain and sieve or put in a blender until smooth.
- Meanwhile, use some of the butter to lightly grease an ovenproof dish. Lay the mackerel inside skin side down and dot with the remaining portion of this butter. Preheat the oven to 180˚C / 350˚F / Gas Mark 4. Cover the fish with foil and bake for about 15 minutes. Keep warm.
- Meanwhile return the puree to the pan, adding the sugar, nutmeg and the final 25g (1oz) of butter. Reheat gently, beating the sauce to keep it smooth.
- Serve the fish on warmed plates and pour the hot sauce on the top, or to the side.