8 mackerel fillets
1/3 cup (50 g) plain flour (All purpose)
salt and pepper
1/2 stick (2 oz) 50 g butter
juice of 1 lemon
45 ml/3 tbsp chopped parsley
1/3 cup (50 g) plain flour (All purpose)
salt and pepper
1/2 stick (2 oz) 50 g butter
juice of 1 lemon
45 ml/3 tbsp chopped parsley
for the gooseberry sauce
450 g/1 lb gooseberries, topped and tailed
3 tbsp (60 ml) dry still cider
2 tbsp (1 oz) 25 g butter
1 tbsp caster sugar (superfine granulated)
3 tbsp (60 ml) dry still cider
2 tbsp (1 oz) 25 g butter
1 tbsp caster sugar (superfine granulated)
method
1. Make the sauce by combining the gooseberries, cider and butter in a small pan. Bring the liquid to simmering point and poach the fruit, stirring occasionally, until soft. Puree the mixture by passing it through a sieve set over a small saucepan. Stir in the sugar.
2. Spread the flour in a shallow bowl, season with salt and pepper, and coat the fish lightly all over.
3. Melt the butter in a large frying pan, add the fish and fry gently for 5-7 minutes or until browned, turning once. Using a slotted spoon and a fish slice, transfer the fish to a warmed serving dish and keep hot.
4. Heat the gooseberry sauce. Continue to heat the butter in the frying pan until it becomes light brown. Stir in the lemon juice and parsley and pour over the fish. Pour the gooseberry sauce into a jug or sauceboat and serve at once, with the fish.
2. Spread the flour in a shallow bowl, season with salt and pepper, and coat the fish lightly all over.
3. Melt the butter in a large frying pan, add the fish and fry gently for 5-7 minutes or until browned, turning once. Using a slotted spoon and a fish slice, transfer the fish to a warmed serving dish and keep hot.
4. Heat the gooseberry sauce. Continue to heat the butter in the frying pan until it becomes light brown. Stir in the lemon juice and parsley and pour over the fish. Pour the gooseberry sauce into a jug or sauceboat and serve at once, with the fish.
serving amount
serves 4
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