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A Weekday Menu Recipe


Mackerel with Gingered Gooseberries    HT  MC English  20mins

Serves 4     Hot Fish Fruit Main Course Gluten Wheat Free Eggless England British Europe

50g/2oz Butter
50g/2oz Sugar
400g/14oz Gooseberries
25g/1oz Fresh Root Ginger, finely chopped or grated
The Zest and Juice of 1 small Orange
4 Whole Mackerel, filleted
2 tbsp Olive oil
The Juice of a Lemon


1. Melt half the butter in a medium saucepan then add the sugar, gooseberries, ginger and orange zest and juice, mix well, cover and cook on a low heat for 5 minutes.

2. Remove the lid, turn up the heat to very high and continue to cook for 8 10 minutes, stirring from time to time, until most of the moisture has evaporated.

3. Meanwhile, score the mackerel skin with a knife and season with salt and pepper.

4. Heat the olive oil in a large frying pan until very hot. Carefully add the mackerel fillets flesh-side down and fry for 3-4 minutes until golden brown.

5. Turn the fillets over and cook the other side for a further 3 - 4 minutes.

6. Add the remaining butter to the frying and heat until it melts and begins to foam.

7. Squeeze the lemon juice over the mackerel fillets and serve immediately accompanied with the gooseberry mixture.


Serving Suggestions :


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