This Grilled Mackerel with Pickled Gooseberry Ketchup is a dish I like to make as an appetizer when I have guests for dinner. It’s a fresh combination of ingredients and flavors and the pickled gooseberries cut through the oiliness of the mackerel deliciously! If I’m cooking this for a crowd, I make the gooseberry pickle the day before to ensure it has a nice strong pickle flavor.
There is a bit of effort involved in making the gooseberry ketchup as it needs to be done in stages. But it is worth it as this is a really impressive looking dish when you bring it to the table.
To make my Grilled Mackerel with Pickled Gooseberry Ketchup, you will need the following ingredients:
In a small pot, bring the vinegar, sugar, sea salt, juniper berries, mustard seeds, peppercorns, bay leaf and water to a boil. Turn the heat down and simmer for about 3 minutes until the sugar dissolves. Turn the heat off and leave the mixture to rest - the flavors need about 10 minutes to infuse.
Put the gooseberries in a sterilized jar with the cucumber and the bay leaf from the pot. Pour in the entire pickling mixture. Cover tightly with a lid and leave for at least two hours. The longer you leave this, the stronger pickle flavor you’ll get.
Cut each mackerel fillet into three pieces across the grain. Place the mackerel pieces on a plate with the skin-side down. Season the flesh with a sprinkle of sea salt. Allow to rest and come to room temperature.
Drain the gooseberries and cucumber, but reserve the pickling liquid. Set the cucumber to one side and reserve a handful of the gooseberries.
In a pan, heat the olive oil and fennel seeds. Stir in the onion, apple, garlic and chilli. Season to taste and cook gently until the onion is soft and aromatic. Slice the pickled gooseberries. Add them to the onion and apple mix, with the brown sugar and 1 tablespoon of the pickling liquid.
Allow to cook while stirring until the gooseberries break down and the liquid has been absorbed. This should take about 10 mins. Check the seasoning and add more salt if necessary.
Place the gooseberry mixture in a blender or food processor and blend until smooth. Leave to cool, then stir the ketchup through the yogurt.
Preheat the grill to the highest heat.
Place the mackerel in the pickling juices for a minute or two. Remove grill skin-side up for 2-4 mins. The flesh should be just cooked through – opaque as opposed to dry and flaking.
Divide the ketchup between your serving plates. Top with the pickled cucumber and gooseberries. Place the mackerel on top. Garnish with fresh dill sprigs.
This Grilled Mackerel with Pickled Gooseberry Ketchup is a perfect combination of oily mackerel and pickled gooseberries. Try it for your next dinner party and don’t forget to tag #cookmerecipes in your pics.
Delicious! Thanks for sharing recipe!
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