Grilled Mackerel with Sea Buckthorn Sauce Recipe
Delight your guests with grilled mackerel fillets, topped with a homemade sea buckthorn sauce. A refined and light recipe, perfect for an outdoor summer dinner.
Instructions
- Start by carefully gutting the mackerel, leaving the scales intact.
- Prepare a hot grill and place the fish on top.
- In a small bowl, mix extra-virgin olive oil and salt. Dip sprigs of thyme and rosemary into the mixture to create an aromatic brush.
- During cooking, frequently brush the mackerel with the flavored oil using the herb sprigs.
- Once the mackerel is golden and crispy, remove them from the grill. Proceed to remove the skin and central bone carefully to obtain clean fillets.
- Arrange the fillets on serving plates and nap them with homemade or store-bought gooseberry sauce (see twist below).
- Garnish the dish with some fresh gooseberries for a touch of color and elegance.
Notes
For a unique twist, create a homemade gooseberry sauce by adding a pinch of sugar and a dash of white balsamic vinegar to fresh gooseberries. Cook over low heat until it reaches a jam-like consistency, then blend until smooth and velvety.