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Add a photoServings: 4
Ingredients
- 15 gm butter
- 225 gm gooseberries topped and tailed
- 4 x mackerel cleaned with heads removed
- 1 x salt and pepper lemon juice to taste
- 1 x egg beaten
Directions
- Heat the butter in a saucepan on the simmering plate stir in the gooseberries and cover with a tightly fitting lid.
- Heat through for a couple of min and transfer to the simmering oven.
- Cook for about 20 to 30 min till tender.
- Season the mackerel inside and out with salt pepper and lemon juice.
- Make two or possibly three diaganal slashes in the skin on each side of the fish.
- Place on the rack inside the roasting tin. Slide the tin onto the second set of runners from the top of the roasting ovenand grill for 15 to 20 min turning it halfway through till tender.
- Puree the gooseberries in a processor or possibly sieve.
- Pour the puree into a dean pan beat in the egg and heat gently stirring.
- Season to taste.
- Place the mackerel on warmed serving plates and spoon the sauce alongside.
- A lovely summer dish which can be eaten all year round if you put some gooseberries in the freezer for the winter. The tang of the gooseberries goes well with this oily fish often a good buy at the fishmongers. For a smooth sauce remove the pips by sieving.
- Serves 4
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 126g | |
| Recipe makes 4 servings | |
| Calories 272 | |
| Calories from Fat 177 | 65% |
| Total Fat 19.69g | 25% |
| Saturated Fat 5.92g | 24% |
| Trans Fat 0.0g | |
| Cholesterol 133mg | 44% |
| Sodium 138mg | 6% |
| Potassium 367mg | 10% |
| Total Carbs 0.09g | 0% |
| Dietary Fiber 0.0g | 0% |
| Sugars 0.09g | 0% |
| Protein 22.25g | 36% |
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