MACQUEREAUX AUX GROSEILLES (Mackerel with Gooseberry Sauce)

This simple way of serving mackerel is very popular in France, and has existed for several centuries. It is mentioned in a cookery book of the beginning of the XVIII century, and was apparently a well-known dish even at that time.

Ingredients :

• the number of mackerel required
• 1/2 lb. or more of gooseberry to each mackerel
• sugar to taste
• a little water
• a sprig or two of fennel

Method :

1. The mackerel may be either boiled in salted water with a little fennel, or grilled and sprinkled with chopped fennel.
2. There are several ways of preparing the gooseberry sauce, but in average household it consist of a puree of gooseberries, made by putting the fruit in a saucepan with 1 or 2 tablespoons of water and sugar to taste, and simmering till the gooseberries are sufficiently tender to rub through a sieve.
3. Sometimes the pureeis added to a sauce of melted butter, or to a BECHAMEL SAUCE.

This simple way of serving mackerel is very popular in France, and has existed for several centuries. It is mentioned in a cookery book of the beginning of the XVIII century, and was apparently a well-known dish even at that time.

Ingredients :

• the number of mackerel required
• 1/2 lb. or more of gooseberry to each mackerel
• sugar to taste
• a little water
• a sprig or two of fennel

Method :

1. The mackerel may be either boiled in salted water with a little fennel, or grilled and sprinkled with chopped fennel.
2. There are several ways of preparing the gooseberry sauce, but in average household it consist of a puree of gooseberries, made by putting the fruit in a saucepan with 1 or 2 tablespoons of water and sugar to taste, and simmering till the gooseberries are sufficiently tender to rub through a sieve.
3. Sometimes the pureeis added to a sauce of melted butter, or to a BECHAMEL SAUCE.