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Mackerel with gooseberry sauce
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Tart gooseberries and rich mackerel are a classic pairing for good reason. The berries are in season now so make the most of them.
250g La Ratte potatoes, halved
200g pack trimmed fine green beans
30g Essential Unsalted Butter
20g toasted flaked almonds
250g gooseberries, trimmed
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.
Typical values per serving:
This recipe was first published in July 2021.