This delicious summer dish (available all year round, if you use frozen gooseberry pur?e) offers an exciting contrast in flavours, intense oily mackerel is balanced by the sharp tangy gooseberries
Melt the butter in a medium saucepan and add the gooseberries. Cover tightly and cook over a low heat, shaking the pan occasionally, until the gooseberries are tender.
Meanwhile, sprinkle the cavity of each fish with the lemon juice. Make two or three slashes in the skin on each side of the fish, and then grill for 15-20 minutes, depending on size, turning once, until tender.
Pur?e the gooseberries and sieve to remove the pips.
Pour the pur?e into a clean pan, beat in the egg, then reheat gently, stirring. Place the mackerel on warmed serving plates and spoon the sauce beside the fish.
A great summertime favourite in Devon and Cornwall, Tony the head barman at the Bowd Inn used to go beach casting in Sidmouth in his time off and brought freshly caught mackerel back almost daily, Mmm Happy days.
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Serving Size: 1 Serving (1050g) | ||
Recipe Makes: 4 | ||
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Calories: 6354 | ||
Calories from Fat: 6341 (100%) | ||
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Amt Per Serving | % DV | |
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Total Fat 704.5g | 939 % | |
Saturated Fat 439.4g | 2197 % | |
Monounsaturated Fat 184.8g | ||
Polyunsanturated Fat 29.9g | ||
Cholesterol 1953.4mg | 601 % | |
Sodium 5000.7mg | 172 % | |
Potassium 709.1mg | 19 % | |
Total Carbohydrate 8.2g | 2 % | |
Dietary Fiber 2.5g | 10 % | |
Sugars, other 5.7g | ||
Protein 30.2g | 43 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 6354
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