- 2 whole mackerel, filleted and pin boned
- 6 pickled onions, thinly sliced
- 1 tbsp olive oil
- 1 onion, finely chopped
- 2½cm/1in piece fresh root ginger, peeled and shredded
- 1 tbsp soft brown sugar
- 500g/1lb 2oz gooseberries
- generous dash of ginger wine or cordial
- 1 tsp fennel seeds
- 1-2 sprigs thyme, leaves picked and chopped
- 2 baby onions, trimmed and sliced
- 200g/7oz crème fraîche
- 2 tbsp fresh chives
- For the mackerel, place mackerel fillets on a baking tray and lay the pickled onions over the top. Use a chef’s blow torch to cook the fish and onions. Alternatively cook under a very hot grill for 2-3 minutes.
- For the gooseberry chutney, heat the olive oil in a heavy-based saucepan. Add in the onion and fry gently until softened, approximately three minutes. Then add in the ginger and sprinkle over the sugar.
- Cook gently, stirring often, for two minutes. Add the gooseberries and the ginger wine or cordial. Bring to the boil, cover and simmer gently for 10-15 minutes, stirring now and then until the mixture has thickened into a chutney.
- Stir in the fennel seeds and thyme leaves in the final minutes of cooking. Transfer the hot chutney into a warm, sterilised jar. Cool and seal the lid.
- To serve, place the mackerel on serving plates and serve with the chutney and a few slices of baby onions. Mix the chives and crème fraîche and serve alongside.