I went to Nottingham for the day in the summer with my Mum to see a couple of friends, who gave us a huge bag of gooseberries from their allotment. I don't think I've ever eaten gooseberries before and all I really knew about them was that they were exceptionally tart and so I stayed away. For dinner that night my Mum made Mackerel with Gooseberry Sauce and I have to say I was dubious. I took a tiny teaspoonful to start with but once the taste hit my mouth I was won over. The sauce was amazing, lovely and sweet and it went perfectly with the gooseberries cutting through the oily fish. I also made the sauce to go with herrings, which I ate earlier this week and that worked just as well.
Mackerel with Gooseberry Sauce (from Leiths Fish Bible)
for the gooseberry sauce
30g caster sugar
pinch ground ginger
Preheat the grill.
Clean the mackerel, cut off the fins and make 2-3 diagonal slashes into the flesh through the skin.
Prepare the gooseberry sauce: top and tail the berries and place them in a saucepan with a little water and the sugar, simmer until tender.
Push the gooseberries through a sieve. Beat in the butter and ginger and taste for sweetness. Add more sugar if they are too tart.
Grill the mackerel for about 5 mins on each side, depending on the size, or until cooked.
Serve the mackerel and serve the sauce separately in a jug.