Smoked Mackerel with Gooseberry and Ginger Sauce
Smoked Mackerel with Gooseberry and Ginger Sauce
Inverawe
Rated 5.0 stars by 1 users
Category
Smoked Mackerel
Cuisine
Scottish
Author
Inverawe
Servings
4
A dish to serve in the summer when gooseberries are at their best. The sharpness of the gooseberries is a perfect foil for rich oily smoked mackerel. This is even good served cold at a picnic! For a smoother sauce, pass it through a sieve to remove all the seeds.
Ingredients
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25g (1 oz) butter, plus extra for grilling
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225g (8 oz) gooseberries, topped and tailed
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4 smoked mackerel fillets
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1 tablespoon soft brown sugar
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1 egg, beaten
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1/2 teaspoon ground ginger
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salt and freshly ground black pepper
Directions
Melt the butter in a medium saucepan and add the gooseberries. Cover tightly and cook over a low heat, shaking the pan occasionally, until the gooseberries are really soft.
Meanwhile, dot the flesh side of the smoked mackerel fillets with butter, then grill for 3-5 minutes, depending on size, turning once, until heated through.
Purée the gooseberries in a blender in a food processor then press through a sieve. Pour the purée into a clean pan, beat in the sugar, egg and ginger, then reheat gently, stirring until the egg thickens the sauce. Season to taste. Place the mackerel on warmed serving plates and spoon the sauce beside the fish.
Serve with mustard mashed potatoes.