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    Mackerel with gooseberry sauce

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    Mackerel with gooseberry sauce

    Tart gooseberries and rich mackerel are a classic pairing for good reason. The berries are in season now so make the most of them.

    • Gluten Free
    • Preparation time: 5 minutes
    • Cooking time: 25 minutes
    • Total time: 30 minutes 30 minutes

    Serves: 2


    250g La Ratte potatoes, halved
    200g pack trimmed fine green beans
    30g Essential Unsalted Butter
    20g toasted flaked almonds
    250g gooseberries, trimmed
    Pinch sugar
    2 tsp olive oil
    2 mackerel fillets


    1. Bring a medium pan of salted water to the boil, add the potatoes and simmer for 12 minutes. Add the beans and cook for 3-4 minutes more, until both are tender. Drain in a colander, then tip back into the pan and leave to steam-dry for a few minutes. Stir in 15g butter and the almonds.

    2. Meanwhile, melt the remaining 15g butter in a small pan and add the gooseberries and sugar. Cover and simmer for 10 minutes, then remove the lid and cook for 2-5 minutes more, until the sauce has thickened slightly; season. Remove from the heat and cover to keep warm.

    3. Heat the olive oil in a frying pan over a medium-high heat. Score the skin of the mackerel fillets in a few places. Cook the fish, skin-side down, for 2-3 minutes, until opaque at the edges, then carefully flip and cook for 1 minute more, until cooked through and fully opaque. Divide the potatoes and green beans between 2 plates, top each with a mackerel fillet and serve with the gooseberry sauce.

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