Tuesday, 22 June 2010

Mackerel and Gooseberry Sauce


Serves 4

Tangy fruit and oily fish go well together. This marinade is perfect with mackerel.


175g gooseberries, topped, tailed and sliced
1 stick lemon grass, bruised and broken up
2 cloves garlic,crushed
½ red chilli, deseeded and chopped
4tbsp olive oil
2tbsp lime juice
Piece of lime rind
1tbsp chopped coriander
Salt and black pepper
4 medium mackerel, scaled and well cleaned
4 tbsp Pernod 

Place the mackerel in a long gratin dish with the lemon grass, garlic and chilli. Add the oil, lime juice and rind and seasoning, mix well and then add in the fish.

Turn once to cover well and then leave for up to one hour.

Remove the fish from the marinade and grill or barbecue fast for 2-3 minutes each side.

Place the marinade in a small pan with the Pernod and cook only until the liquid bubbles and the gooseberries begin to fall. Then serve a little with each fish.

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