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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.
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.
Typical values per serving:
Energy |
2,383kJ 573kcals |
---|---|
Fat | 39g |
Saturated Fat | 13g |
Carbohydrate | 28g |
Sugars | 8.2g |
Protein | 20g |
Salt | 1g |
Fibre | 10g |
This recipe was first published in Thu Jul 01 10:05:15 BST 2021.
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