Grilled Mackeral & Green Gooseberry,Horseradish Sauce

[gazza1960]

Its that seasonal time of year when the Humble Mackeral Shoals visit our shoreline and you cant beat a brace of fillets with a Sweet and sour sauce to cut through the oily flavour.

As Green Gooseberries are also in season it would be rude not to make use of them also with a splodge of fiery horseradish.

INGREDIENTS

1 Mackeral Filleted
Mixed Green Leaves
Fresh Radishes

GOOSEBERRY SAUCE

200g Green Gooseberries
20g Caster Sugar (or more to taste)
2 tsps Horseradish cream
salt and pepper to taste

MIXED LEAVES VINAIGRETTE

Mixed Leaves
2 tbsps extra virgin Olive Oil
1 tbsp sherry vinegar
pinch of sugar



Assemble Ingredients



Pur Green Gooseberries into saucepan with a splash of water and caster sugar,bring to a boil then reduce heat to medium to let fruit soften for 10 mins or so,a pulp is what we are looking for.

Let cool once cooked and season to taste then add Horseradish cream,again add more to taste if you prefer it fiery.



Meantime Prep Mackeral to fillets,either pin bone or V section the bones and season......Grill or barbecue 3 to 4 mins either side till cooked through.



A simple Vinaigrette on mixed leaves also helps to cut through the oily texture of the fish....don't forget that shake of sweet sugar on the leaves.,,it adds a lovely flavour to the sherry vinegar.



Serve the Grilled Mackeral on a bed of mixed green leaves with vinaigrette
and add a dollop of Green Gooseberry,Horseradish sweet & sour sauce as well as some Red Gooseberry sauce,slices of crisp fresh Radish and crunchy croutons and a drizzle of olive oil.

Enjoy this seasonal favourite

"Grilled Mackeral & Green Gooseberry,Horseradish sauce"

Gazza

[gazza1960]