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Mackerel With Green Grapes
Serves 4
- 4 8-oz (250-g) mackerel, cleaned, with heads removed
- salt and black pepper
GREEN GRAPE SAUCE
- 2 cups (375 g) tart green grapes
- 2 tbsp water
- 2 tbsp superfine sugar, more if needed
- 2 tbsp butter
- 1/2 tsp ground ginger
STEPS :
- Cut the fins off the mackerel and make 3-4 diagonal cuts on both sides of each fish.
Season the mackerel inside and out with salt and pepper.
- Make the green grape sauce: clean and trim the grapes and put them into a pan with
the water and sugar. Cover tightly and simmer very gently, shaking the pan occasionally,
for 5 minutes or until tender.
- Reserve 12 of the cooked green grapes for garnish, then work the remainder through
a nylon strainer. Beat in the butter and ginger and add more sugar if necessary.
Return the sauce to the pan and keep warm.
- Cook the mackerel under the broiler, 4 in (10 em) from the heat, for 7-8 minutes
on each side, until the fish is opaque and the flesh flakes easily.
- Serve the mackerel hot, garnished with the reserved green grapes. Pass the sauce
separately.
MACKEREL WITH CRANBERRY SAUCE
Substitute 2 cups (375 g) fresh or frozen cranberries for the green grapes and proceed
as directed.
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