Ingredients

• 25g/1oz butter
• 250g/9oz gooseberries
• topped and tailed
• 75ml/3oz double cream
• 1 tsp caster sugar
• salt and freshly ground black pepper
• 1 mackerel
• filleted
• skin on
• or two mackerel fillets
• 1 tbsp wholegrain mustard
• 1 tbsp olive oil
• salt and freshly ground black pepper
• 150g/5oz new potatoes
• scrubbed and halved
• 1 tbsp extra virgin olive oil
• salt and freshly ground black pepper
• 1 bag salad leaves
• 2 tbsp extra virgin olive oil
• salt and freshly ground black pepper

Directions

• For the gooseberry sauce
• heat the butter in a small saucepan
• place the gooseberries into the pan
• cover and cook over a medium heat for 20-25 minutes until tender.
• Remove the lid and mash the gooseberries lightly. Add the cream and sugar to the pan
• season with salt and freshly ground black pepper and continue to cook for a few minutes. Remove from the heat
• cover and set aside to keep warm.
• Meanwhile
• for the mackerel
• preheat the grill to high.
• Brush the flesh side of the mackerel fillets with the wholegrain mustard
• brush both sides with olive oil and season with salt and freshly ground black pepper.
• Place the mackerel skin-side up on a baking sheet and place under the grill for 4-5 minutes
• or until just cooked through. Set aside to keep warm.
• For the new potatoes
• place the new potatoes in a saucepan of boiling water and boil until tender. Drain
• return to the pan and drizzle over the olive oil. Stir to coat the potatoes and season with salt and freshly ground black pepper.
• For the salad
• place the salad leaves into a bowl
• drizzle over the olive oil and season with salt and freshly ground black pepper. Stir well to dress the salad.
• To serve
• place the mackerel fillets onto serving plates and divide the new potatoes
• salad and gooseberry sauce between them.