The Irish Mail on Sunday - TV Week - - FOOD & DRINK -

Goose­ber­ries work well with mack­erel, but you could also try her­rings or gi­ant sar­dines.

Serves 4 4 fresh mack­erel, gut­ted and cleaned 2tbsp olive oil Juice of 1 le­mon 4-8 fen­nel sprig tops Steamed sam­phire or asparagus to serve (op­tional)

For the stewed goose­ber­ries

400g (14oz) goose­ber­ries (a mix of green and red goose­ber­ries) 2tbsp caster sugar 3tbsp but­ter 200ml (7fl oz) sweet dessert wine Place the goose­ber­ries, sugar and but­ter in a saucepan and cook over a medium heat for 2-3 min­utes un­til they just start to soften, and then add the sweet dessert wine and cook for a fur­ther 10-12 min­utes or un­til soft­ened. Don’t let it cook too much – you want the fruit to be soft but to re­tain its shape. Re­move from the heat and set aside.

Mean­while, wash the mack­erel and pat dry with kitchen pa­per. Make 4-6 di­ag­o­nal slashes on each side with a sharp knife. Mix to­gether the olive oil and le­mon juice and rub it all over the fish. In­sert sprigs of fen­nel tops inside each mack­erel then place them on a foil-lined grill tray in a sin­gle layer. Grill for 5-8 min­utes on each side, de­pend­ing on how thick the fish is, or un­til cooked through. Serve with a dol­lop of the stewed goose­ber­ries and ac­com­pany with steamed sam­phire or asparagus.

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