GRILLED MACKEREL WITH STEWED GOOSEBERRIES
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.