Baked Mackerel with Gooseberry Sauce

Baked Mackerel with Gooseberry Sauce

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This delicious summer dish (available all year round if you freeze gooseberry puree) offers an interesting contrast in flavours - rich oily mackerel is offset by sharp tangy gooseberries. Be sure to sieve the gooseberries if you want to get rid of all the pips; a food processor will break them down to some degree but won't remove them.
Servings: 4
Calories: 604

Ingredients
 

  • 1/2 oz butter
  • 8 oz gooseberries topped and tailed
  • 4 mackerel each weighing about 12 oz, cleaned and heads removed
  • salt and pepper
  • lemon juice to taste
  • 1 egg beaten

Instructions

  • Melt the butter in a medium saucepan and add the gooseberries. Cover tightly and cook over a low heat, shaking the pan occasionally, until the gooseberries are tender.
  • Meanwhile, season the mackerel inside and out with salt, plenty of pepper and lemon juice. Make two or three slashes in the skin on each side of the fish, then grill/broil for 15-20 minutes, depending on size, turning once, until tender.
  • Puree the gooseberries in a blender or food processor or press through a sieve. Pour the puree into a clean pan, beat in the egg, then reheat gently, stirring. Season to taste. Place the mackerel on warmed serving plates and spoon the sauce beside the fish.
Calories: 604 kcal
Carbohydrates: 6 g
Protein: 70 g
Fat: 31g
Saturated Fat: 10 g
Trans Fat: 1 g
Cholesterol: 208 mg
Sodium: 334 mg
Potassium: 1509 mg
Fiber: 2 g
Sugar: 1 g
Vitamin A: 523 IU
Vitamin C: 23 mg
Calcium: 99 mg
Iron: 4 mg
Cuisine British
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