Herb Roasted Guinea Fowl With Redcurrants Recipes

Ingredients :

4 x 275-375g / 9-12 oz mackerel, cleaned and gutted

fennel fronds and stalks (optional)

oil, for brushing

salt and pepper

boiled new potatoes, to serve

Sauce:

375g / 12 oz gooseberries, topped and tailed

125ml / 4 fl oz water

2 tbsp sugar

25g / 1 oz butter

1 tbsp finely chopped fennel

To garnish:

4 lemon wedges

4 fennel sprigs

Season the mackerel inside and out and stuff with the fennel fronds and stalks, if using. Cut 2-3 diagonal slits on each side of the backbone so that the heat can penetrate more quickly. Brush the fish and a baking sheet lightly with oil and set the prepared fish on top.

To make the sauce, combine the gooseberries with the water in a large saucepan. Bring to the boil, then add the sugar, butter and fennel. Cook gently for 6-7 minutes until the berries burst but still have texture.

Meanwhile, place the mackerel under a preheated moderate grill and cook for 4-7 minutes on each side, depending on the size, turning very carefully. Remove the herb stuffing and serve immediately, garnished with lemon wedges and sprigs of fennel. Accompany with the hot gooseberry sauce and boiled new potatoes.

Serves 4

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