Cornish Food Market

Mackerel Filets with Gooseberry Sauce

Method

Serves 4. A delicious summer dish that goes well with a green salad and crusty bread.

1. To make the gooseberry sauce, melt half the butter in a small lidded pan and add the sugar. Stir in the gooseberries, ginger and orange zest. Cover with the lid and cook on a gentle heat for 5 minutes.
2. Remove the lid and turn up the heat to evaporate the liquid, stirring occasionally. This should take about 10 minutes. Put the sauce to one side and keep warm. If a smoother sauce is preferred, puree before serving.
3. Wash the fish under cold running water and dry thoroughly with kitchen paper. Gently score the skin with a sharp knife, then season with salt and
pepper.
4. In a frying pan, heat the olive oil until it is hot. Lay the mackerel fillets in the pan flesh-side down and fry for 2-3 minutes or until golden brown. Turn over and cook the other side for another 1½- 2 minutes.
5. Add the remaining butter to the pan and when it melts and begins to foam the fillets are ready. Transfer to warmed plates and finish off with a squeeze of lemon and a spoonful of the gooseberry sauce on the side.

Ingredients

Appx. 800g fresh Cornish Mackerel filets (enough for 4
servings)
2 tbsp Olive oil
Lemon wedges (to serve)
60g unsalted butter
50g caster sugar
400g Cornish gooseberries, washed and drained
25g root ginger, finely chopped or grated yy
The zest of 1 orange
Sea salt and freshly milled pepper