Mackerel with Gooseberry Sauce Recipe

Mackerel with Gooseberry Sauce Recipe

Ingredients : Serves 4

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

Method :

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 190C/375F/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.

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