Mackerel with gooseberry sauce

Name: Mackerel with gooseberry sauce
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Yield: 2
Ingredients: 250 g La Ratte potatoes, halved lengthways; 200 g pack trimmed fine green beans; 30 g Essential Unsalted Butter; 20 g toasted flaked almonds; 250 g Cooks’ Ingredients Gooseberries, trimmed; Pinch caster or granulated sugar; 2 tsp olive oil; 2 mackerel fillets from the fish counter

Tart gooseberries and rich mackerel are a classic pairing for good reason. The berries are in season now, so make the most of them.

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Serves2
CourseMain meal
Prepare5 mins
Cook25 mins
Total time30 mins

Please note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.

250g La Ratte potatoes, halved lengthways
200g pack trimmed fine green beans
30g Essential Unsalted Butter
20g toasted flaked almonds
250g Cooks’ Ingredients Gooseberries, trimmed
Pinch caster or granulated sugar
2 tsp olive oil
2 mackerel fillets from the fish counter

Bring a medium pan of salted water to the boil, then add the potatoes and simmer for 12 minutes. Add the green beans and cook for 3-4 minutes more, until both are tender. Drain in a colander, then tip back into the pan and leave to steam dry for a few minutes. Stir ½ the butter and the almonds.
Meanwhile, melt the remaining butter in a small pan, then add the gooseberries and sugar. Cover and simmer for 10 minutes, then remove the lid and cook for 2-5 minutes more, until the sauce has thickened slightly. Season. Remove from the heat and cover to keep warm.
Heat the oil in a frying pan over a mediumhigh heat. Score the mackerel skin in several places, then cook for 2-3 minutes, skin-side down, until opaque at the edges. Carefully flip and fry for 1 minute more until cooked through, opaque and the fish flakes easily with a fork.
Divide the potatoes and green beans between 2 plates, top each with a mackerel fillet and serve with the gooseberry sauce.

Cook’s tip

Our Partners will gladly fillet a fresh mackerel for this recipe, so you don’t have to. If you want to go the extra mile at home, feel along the middle of the fillet for ‘pin bones’ and remove them with kitchen tweezers.

Typical values per serving when made using specific products in recipe