2 fresh mackerel, filleted and pin boned, each fillet cut across the grain into three pieces
1 tsp sea salt
2 tbsp dill, leaves picked, to serve
for the pickled gooseberry ketchup
150ml white wine vinegar
2 tbsp golden caster sugar
1 tsp sea salt
4 juniper berries
1 tsp black mustard seeds
3 black peppercorns
1 bay leaf
150g gooseberries, washed
½ cucumber, cut into ribbons
1 tbsp olive oil
pinch fennel seeds
1 onion, finely sliced
1 green apple, peeled, cored and cubed
1 garlic clove, crushed
1 green chilli, deseeded and chopped
1 tsp brown sugar
100g thick, live natural yogurt
First, pickle the gooseberries. Put the vinegar, sugar, sea salt, juniper berries, mustard seeds, peppercorns, bay leaf and 150ml water in a small pan and bring to the boil. Simmer until the sugar has dissolved, about 3 mins, then infuse for 10 mins. Put the gooseberries and cucumber ribbons in a dry, sterilised jar, add the bay leaf from the pan and pour over the pickling mixture and aromatics. Seal with a lid and allow to pickle for at least two hrs or preferably overnight.
Drain the gooseberries and cucumber, reserving the pickling liquor . Set aside the cucumber and a handful of the gooseberries. Slice the rest of the gooseberries and add to the onion and apple mix, along with the brown sugar and 1 tbsp of the pickling juice. Stir until the gooseberries have broken down and the liquid has evaporated, about 10 mins. Taste for salt, and add a little more to balance the flavours if necessary. Blend using a stick blender or food processor to a smooth consistency, then leave to cool. Once cool , mix the ketchup through the yogurt.
Heat grill to its highest heat. Submerge the mackerel pieces in the reserved pickling liquor, then put on a baking sheet or grill pan , skin-side up. Grill the mackerel for 2-4 mins until the fish is just cooked through – it should be just opaque rather than dry and flaking.
Divide the ketchup between two plates and top with the reserved pickled cucumber and gooseberries. Put the mackerel pieces on top and garnish with dill.
543 kcals • fat 38g • saturates 9g • carbs 15g • sugars 14g • fibre 2g • protein 33g • salt 2.0g