Mackerel with Gooseberries, Pickled Onions and Salad

Blow-torched mackerel fillets served with a homemade tangy gooseberry chutney, pickled onions, and chive-infused crème fraîche.

Healthy Fish Seafood High Protein Low Carb

Estimated Nutrition

Calories

705.3

kcal / serving

1410.6 kcal total

Carbs

28.4g

per serving

56.8 g total

Fat

54.1g

per serving

108.2 g total

Protein

26.2g

per serving

52.4 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients

Soft Brown Sugar

Dairy

200

Crème Fraîche

Fruits

500

Gooseberries

Liquids

Ginger Wine

or cordial

NutsSeeds

tsp

Fennel Seed

sprigs

Thyme

leaves picked and chopped

tbsp

Chive

fresh

OilsFats

Olive Oil

Seafood

piece

Mackerel

filleted and pin boned

Vegetables

piece

Pickled Onions

thinly sliced

piece

Onion

finely chopped

2.5

Ginger

fresh root, peeled and shredded

piece

Baby Onion

trimmed and sliced

Method

Serve fish with chutney, onion slices, and a mixture of chives and crème fraîche.

Stir in fennel seeds and thyme leaves, then transfer to a sterile jar to cool.

Add 500g of gooseberries and ginger wine, then simmer for 15 minutes until thickened.

Heat olive oil in a saucepan and fry chopped onion until soft.

Cook the fish and onions using a blow torch or under a hot grill for 3 minutes.

Place mackerel fillets on a tray and top with pickled onions.

Add ginger, sprinkle with sugar, and cook for 2 minutes.