Wednesday, 28 July 2010

Grilled mackerel with poached gooseberries

It works, surprisingly. This dish lives somewhere in the taste spectrum of pork and apple, or duck and plum sauce - the sharpness of the gooseberries complements and tempers the richness of the meat and adds a lively fruit note.

Serves 2

2 sparklingly fresh whole mackerel
200g gooseberries
Juice and zest of a lime
50g demerara sugar
Olive oil

1) Gut the mackerel if they haven't already been, then wash, dry with kitchen paper and lightly oil and salt.

2) Top and tail the gooseberries (i.e. cut off both little ends of the fruit) and place in a pan with the lime juice, zest, and sugar. Cover with a lid and cook on a gentle heat for about 10 mins, until soft but while the fruit still has some shape.

3) Heat a grill to a medium heat, then cook the fish for about 8 minutes (depending on size), turning once halfway through cooking.

4) Serve with the poached gooseberries and a crisp green side salad.

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