Traditionally the berry fruit that accompanied mackerel was gooseberry, either as a jelly or a sauce. Wild bilberries or cultivated bluberries made into jelly are a tangy alternative. This method produces a coarse jelly and a smooth sauce.
- 1.2 kg (4) mackerel, gutted, filleted
- 600 g bilberries / blueberries
- 300 g sugar
- 200 g sweet apples, grated
- 80 ml water
- 30 ml lemon juice
Simmer berries with the apple, water, lemon juice and sugar until the sugar has dissolved. Increase heat, cook until the berries have melted into the liquid. Strain the liquid into a scalded jar. Cook the remaining mixtures for five minutes until it is thick and sticky, remove to a bow.
Pan-fry mackerel, serve hot with the jelly or sauce or with a little of both.