350 g (12 oz) gooseberries, topped and tailed
2 tbsp (30 g) 1 oz light muscovado sugar
1 lb (450 g) sprats, cleaned and heads removed
juice of 1 lemon
fresh dill, to garnish
2 tbsp (30 g) 1 oz light muscovado sugar
1 lb (450 g) sprats, cleaned and heads removed
juice of 1 lemon
fresh dill, to garnish
method
1. Put the gooseberries, sugar and 150 ml (1/4 pint) water into a saucepan.
2. Simmer for about 15 - 20 minutes, until thick, breaking up the " gooseberries with a fork.
3. Meanwhile, brush the sprats with lemon juice and cook under a hot grill for 1 1/2 - 2 minutes each side.
4. Garnish with fresh dill and serve with the hot gooseberry sauce.
2. Simmer for about 15 - 20 minutes, until thick, breaking up the " gooseberries with a fork.
3. Meanwhile, brush the sprats with lemon juice and cook under a hot grill for 1 1/2 - 2 minutes each side.
4. Garnish with fresh dill and serve with the hot gooseberry sauce.
serving amount
serves 4
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