Rub the
mackerel with mustard and grill them, ten minutes on each side. In the mean
time, add half a cup of water and the sugar to the gooseberries (keep a few
behind for decoration) and bring to the boil. Cook 10 minutes on low heat,
stir until they are mashed and stir in the cream and the nutmeg. Pour the
sauce on top and garnish with gooseberries.
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Press the juice from 1 orange and grate the peel. Slice
the other orange for decoration. Heat the orange juice, rind, wine, the
ginger, one cup
of water and pepper and salt to taste and poach the salmon 8 minutes. Take
the salmon out, keep it warm and reduce the liquid on high heat. pour this
over the fish and decorate with lemon slices.
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