Mackerel with gooseberry sauce

  

Salmon in orange sauce
  • 2 WHOLE FRESH MACKERELS, cleaned
  • 2 TBSP MUSTARD
  • 200 GRAM GOOSEBERRIES
  • 1 TBSP SUGAR
  • 1 TSP NUTMEG
  • 1/2 CUP CREAM
  

Rub the mackerel with mustard and grill them, ten minutes on each side. In the mean time, add half a cup of water and the sugar to the gooseberries (keep a few behind for decoration) and bring to the boil. Cook 10 minutes on low heat, stir until they are mashed and stir in the cream and the nutmeg. Pour the sauce on top and garnish with gooseberries.

In French, gooseberries are called "groseilles à macquereau", so mackerel and gooseberries may have been together already long ago.

Mackerel belongs to the family of tuna. The best time of the year to buy mackerel is February/March. Mackerel contains a lot of fat (11% but most of it is unsaturated.

See also a recipe for risotto with mackerel and mackerel pâté.

Press the juice from 1 orange and grate the peel. Slice the other orange for decoration. Heat the orange juice, rind, wine, the ginger, one cup of water and pepper and salt to taste and poach the salmon 8 minutes. Take the salmon out, keep it warm and reduce the liquid on high heat. pour this over the fish and decorate with lemon slices.


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