50 g/2 oz/1 cup fresh breadcrumbs
15 ml/1 tbsp chopped parsley
Grated rind of 1 lemon
1 egg, beaten
A pinch of grated nutmeg
Salt and freshly ground black pepper
4 mackerel fillets
50 g/2 oz/0.25 cup butter or margarine, melted
225 g/8 oz gooseberries
45 ml/3 tbsp water
50 g/2 oz/0.25 cup caster (superfine) sugar
Mix together the breadcrumbs, parsley, lemon rind, egg and nutmeg and
season to taste. Place the stuffing down the centre of the mackerel
fillets, then roll them up and secure with cocktail sticks (toothpicks).
Place the fish in a greased ovenproof dish, brush with half the butter or
margarine, cover and bake in a preheated oven at 190°C/375°F/gas mark 5
for 30 minutes.
Meanwhile, cook the gooseberries in the water with the sugar and remaining
butter or margarine over a medium heat for a few minutes until they pop
open. Puree the fruit in a food processor or blender, or rub them through
a sieve (strainer), then return to the pan to heat through. Transfer the
fish to a warm serving dish and pour the sauce over.