Fish and Seafood Recipes - Grilled Mackerel with Gooseberry and Fennel Sauce Recipe

Ingredients

Serve 4

• 4 x 275-375 g/9-12 oz mackerel, cleaned and gutted fennel fronds and stalks (optional)

• oil, for brushing

• salt and pepper

• boiled new potatoes, to serve 

Sauce:

• 375 g/12 oz gooseberries, topped and tailed

• 125 ml/4 fl oz water

• 2 tablespoons sugar

• 25 g/1 oz butter

• 1 tablespoon finely chopped fennel

To garnish:

• 4 lemon wedges

• 4 fennel sprigs

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Method:

1. Season the mackerel inside and out and stuff with the fennel fronds and stalks, if using.

2. Cut 2-3 diagonal slits on each side of the backbone so that the heat can penetrate more quickly.

3. Brush the fish and a baking sheet lightly with oil and set the prepared fish on top.

4. To make the sauce, combine the gooseberries with the water in a large saucepan. Bring to the boil, then add the sugar, butter and fennel.

5. Cook gently for 6-7 minutes until the berries burst but still have texture.

6. Meanwhile, place the mackerel under a preheated moderate grill and cook for 4-7 minutes on each side, depending on the size, turning very carefully.

7. Remove the herb stuffing and serve immediately, garnished with lemon wedges and sprigs of fennel. Accompany with the hot gooseberry sauce and boiled new potatoes.