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Ingredients
Method
- 4 whole mackerel, gutted and scored
- 2 tbsp olive oil
- 300g gooseberries, topped and tailed
- 2 tbsp caster sugar
- 1 tbsp cider vinegar
- 1 small shallot, finely diced
- 1 tsp wholegrain mustard
- Handful chervil or parsley, chopped
- Sea salt and cracked black pepper
- Simmer the gooseberries with the sugar, vinegar, shallot and a splash of water in a small pan for 10 minutes, until the fruit collapses and the mixture thickens. Stir through the mustard and let it cool to room temperature.
- Heat a chargrill pan or barbecue to high. Rub the mackerel with olive oil and season the skin and cavity well. Grill for 4 to 5 minutes each side, until the skin blisters and lifts away easily.
- Rest the fish for a couple of minutes, then serve whole with a spoonful of the gooseberry relish alongside and the herbs scattered over. Boiled new potatoes and a green salad finish it off.
30 mins
4 serving
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