European
European - British - Seafood
Mackerel with Gooseberry Sauce
Chef's Menu Description
Historical British seaside pairing: pan-fried oily Atlantic mackerel fillets with crisp golden skin, served with a sharp, tart green gooseberry compote sweetened with a touch of elderflower and brown sugar.
Ingredients
- • 4 fresh mackerel fillets, pin-boned
- • 20g butter and 1 tbsp oil for pan-frying
- • Gooseberry sauce: 250g fresh green gooseberries (topped and tailed), 2 tbsp caster sugar, 1 tbsp water, 1 tbsp elderflower cordial or butter
- • Flaky sea salt and cracked black pepper
Preparation Steps
1
Phase 1
Simmer gooseberries, sugar, water, and elderflower in a small saucepan over medium heat for 6-8 minutes until berries burst and soften into a thick tart sauce.
2
Phase 2
Score mackerel skin lightly. Season fillets with sea salt and cracked black pepper.
3
Phase 3
Melt butter and oil in a frying pan over high heat. Fry mackerel skin-side down for 3 minutes until skin is deeply crispy, then flip for 1 minute to finish cooking.
4
Phase 4
Serve hot mackerel fillets alongside generous spoonfuls of warm tart gooseberry compote and new potatoes.