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Mackerel with gooseberry sauce
Pan-fried summer mackerel with sharp gooseberry sauce
In July and August shoals of mackerel come close to the piers from Kilmore Quay to Killybegs, and children catch them on hand lines for the evening pan. The old Irish partner for the oily fish is a sharp sauce of the gooseberries ripening in the garden at the same time, which cuts through the richness. Serve with new potatoes. Chef's tip: cook the fillets skin-side down almost all the way, so the skin crisps and the delicate flesh stays moist.
- Total time
- 25 min
- Difficulty
- easy
- Serves
- 4
Ingredients
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Method
0/5 doneStep 1: Simmer the 9 oz gooseberries, fresh or frozen, 1 ⅜ oz sugar and 3 tbsp water in a small pan for 8–10 minutes, until they burst into a thick, tart sauce. Taste and add a little more sugar if needed.
10 minStep 2: Pat the 8 mackerel fillets, pin-boned dry, slash the skin 3 times and season with ½ tsp salt and ½ tsp black pepper.
3 minStep 3: Heat the 1 tbsp rapeseed oil in a large frying pan over a medium-high heat. Lay the fillets skin-side down and press gently for 10 seconds so they don't curl.
2 minStep 4: Cook for 3 minutes until the skin is crisp and the flesh is opaque almost to the top, then turn for 30 seconds. The fish is done when it flakes easily. A common mistake is crowding the pan, which steams the skin.
4 minStep 5: Serve skin-side up with the warm gooseberry sauce and 1 tbsp dill or fennel fronds.
1 min
Nutrition per serving
- Calories
- 420 kcal
- Protein
- 28 g
- Carbs
- 10 g
- Fat
- 30 g
- Fibre
- 2 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does mackerel with gooseberry sauce take?
- About 25 minutes in total: 10 minutes to prepare and 15 minutes to cook.
- How many people does it serve?
- 4 as written. Change the servings above the ingredients and every amount scales to match.
- Is it gluten free?
- Yes, as written. Check the labels on stock, sauces and spice mixes, which sometimes contain gluten.
- What can I use instead of sugar?
- Caster sugar, same amount.
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