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Grilled mackerel and gooseberry sauce.
This recipe for grilled mackerel and gooseberry sauce is a traditional dish from the English town of Cornwall in the UK. It is often served at "high tea" time, around 5pm before a light supper later on in the evening.
Gooseberry is a traditional accompaniment to mackerel, and the two flavours complement each other considerably. In the West Country of England, however, the gooseberry in this recipe is often substituted with rhubarb.
Gooseberry is a traditional accompaniment to mackerel, and the two flavours complement each other considerably. In the West Country of England, however, the gooseberry in this recipe is often substituted with rhubarb.
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Mackerel is an oily fish, along with sardines, fresh tuna and salmon. When bought fresh mackerel must be consumed on the same day of purchase, as it tends to deteriorate extremely quickly. Mackerel is also best when bought fresh rather than frozen, and for many people the preferred method of cooking is by grilling.
Mackerel is a round fish; as opposed to flat, and when fully grown can measure around 1ft long. It has a silvery skin with bluish-black markings on the upper side of its body and a silvery-grey underside. When fresh, the flesh should be firm or stiff, the eyes clear and the gills a bright red colour.
Mackerel is a round fish; as opposed to flat, and when fully grown can measure around 1ft long. It has a silvery skin with bluish-black markings on the upper side of its body and a silvery-grey underside. When fresh, the flesh should be firm or stiff, the eyes clear and the gills a bright red colour.
Grilled mackerel recipe
Grilled mackerel recipe
Recipe description
For this recipe you will need 4 medium-sized mackerel. If you ask your fishmonger to gut and clean the fish, the heads and tails can be left on if you choose, ensuring however that the eyes are removed, or equally the heads and tails can be cut off.The gooseberry sauce is simply made by cooking the fruit with a little sugar and water. For a special treat, add 55ml (2fl oz) of double cream during the final few minutes of cooking.
If you prefer you can stuff the mackerel before cooking with a simple stuffing made from 4 tbsp of white breadcrumbs, 1 tbsp of freshly chopped parsley and some grated lemon zest. Bind this mixture with a beaten egg and season with salt and pepper.
Stuff the mackerel with the mixture and secure closed with wooden cocktail sticks. Why not try the mackerel with and without the stuffing, and the gooseberry sauce with and without the rich double cream?
Serves: 4 persons
Prep time: 20 mins
Cooking time: 15 mins
Total time: 35 mins
Ingredients
- 4 medium fresh mackerel, cleaned and gutted
- 6 oz (170 g) of gooseberries
- 2 oz (55 g) of butter
- 1 oz (30 g) of sugar
- 1 tbsp of water
- salt and black pepper
Method
- First of all prepare the sauce by removing the ends from the gooseberries and then placing them into a saucepan with the sugar and water.
- Heat and simmer until the gooseberries resemble a slushy pulp.
- Once cooked, add the butter and stir well until a sauce is formed.
- Season with a little salt and pepper.
- Set to one side until ready to serve, keeping the sauce warm.
- Preheat the grill to high and line the bottom of the grill pan with aluminium foil.
- Rinse the fish under cold water and pat dry with kitchen paper.
- If the mackerel are particularly thick, cut slashes into the skin so that they cook faster and more evenly. Season with salt and pepper.
- Arrange the mackerel onto the grill rack and cook for 5 minutes on each side or until the skin blisters and the flesh is cooked.
- Once cooked, remove the fish from the grill and transfer to serving plates. Serve with the warm gooseberry sauce.
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