Cooking with Tallyrand

gooseberries are coming into season, and mackerel is in abundance. It may sound strange but paired they are a match made in heaven, the tartiness of the gooseberry cutting through the rich, oilyness of the mackerel.

It is perfect for the bbq

For my other bbq recipes click on the links below

1. place the gooseberries, finely chopped shallot and honey in a bowl, cover and microwave on high until gooseberries are softened
2. quickly blend in a liquidisor
3. place back into the bowl, add the thai chilli sauce and season with a little sea salt and pepper
4. stir through the chervil 
5. bind together with the breadcrumbs (a little more or less breadcrumbs might be needed), the filling must remain good and moist however

1. remove the head of the mackerel
2. proceed as if to fillet the fish, but stop approx 4cm from the tail
3. turn the mackerel over and repeat on the other side
4. carefully fold back the fillets and cut through the bone to remove, leaving you with the two fillets still joined at the tail end 
5. with tweezers or needle nose pliers, remove the pin bones (these are the small bones that run down the thickest part of the fillet)
6. repeat with the second mackerel

1. smear the filling over the lower mackerel fillet, cover with the second fillet
2. repeat with the second mackerel

1. lay a square of tin foil on workbench, lightly rub with butter and season with sea salt and freshly milled pepper
2. place the mackerel onto the foil and wrap, ensuring a good tight seal 
3. repeat with the second mackerel
4. chill until required

1. place on a pre-heated barbecue and cook for approx 8 minutes, turn over and cook for a further 8 minutes 
2. the cooking time may vary slightly, depending on how big/thick the mackerel is, how hot the barbecue is or how near the heat source the food is placed
3. carefully unwrap, if more cooking is required, re-seal and cook for a further few minutes 
4. serve