Broiled Mackerel with Gooseberry Sauce (Irish)

Gooseberries have been called "the lemons of the north" because they provide a fruity acidity in regions where citrus won't grow. They are a classic foil to rich, oily fish like mackerel and herring, in Ireland and in England alike.

2 Tbsp. extra-virgin olive oil
sea salt
black pepper, freshly ground
4 (8-10 oz) small whole mackerel (240-300 g)
2 cups fresh gooseberries (300 g)
½ cup hard cider (120 mL)
2 Tbsp. sugar
2 Tbsp. butter

To Serve:
boiled potatoes

Preheat the broiler.

Brush the mackerel on both sides with oil and season them generously with salt and pepper. Score both sides of each fish 2-3 times, cutting down to but not into the backbone. Broil the mackerel for 5-7 minutes per side, depending on size, or until done.

Meanwhile, put the gooseberries and cider into a medium saucepan and bring to a boil over high heat. Add the sugar and butter and stir well. Reduce the heat to low and cook, stirring occasionally, for 6-8 minutes, until the gooseberries start to break down but still maintain their shape.

Serve the mackerel with boiled potatoes, with the gooseberry sauce on the side.

Makes 4 servings.