BBC Food - Recipes - Mackerel en croÃ»te with gooseberry chutney

Name: BBC Food - Recipes - Mackerel en croÃ»te with gooseberry chutney
Ingredients: 125g/4½oz caster sugar; 50g/2oz sultanas; 2 fresh thyme sprigs, leaves only; 40g/1¾oz piece fresh root ginger , peeled and finely chopped; ½ shallot , finely chopped; 100ml/3½fl oz cider vinegar; 300g/10½oz fresh gooseberries , topped and tailed; sea salt; freshly ground black pepper; 250g/9oz salmon fillet, skin and pin bones removed, flesh roughly chopped; 1 lemon , juice only; 110ml/4fl oz double cream; 4 whole mackerel , heads and guts removed, de-boned (you can ask your fishmonger to do this for you); 4 sprigs fresh tarragon , leaves only; 600g/1lb 5oz ready-made all-butter puff pastry; 2 free-range egg yolks , lightly beaten

git.macropus.org

This is one of James' restaurant dishes adapted for the home cook. Its fresh flavours and pretty presentation will wow.

View full recipe on git.macropus.org

Login or Signup to bookmark recipes from your favorite sites, build shopping lists, and create your own recipes. For the cooking instructions, visit the original recipe at git.macropus.org.

Share this recipe:

Cooking tools:

Food processor
Pastry brush
Rolling pin
Pepper mill
Oven
Saucepan
Wooden spoon
Chef's knife
Cutting board
Mixing bowl
Whisk
Baking sheet
Aluminum foil
Spoon

Ingredients

125g/4½oz caster sugar
50g/2oz sultanas
2 fresh thyme sprigs, leaves only
40g/1¾oz piece fresh root ginger , peeled and finely chopped
½ shallot , finely chopped
100ml/3½fl oz cider vinegar
300g/10½oz fresh gooseberries , topped and tailed
sea salt
freshly ground black pepper
250g/9oz salmon fillet, skin and pin bones removed, flesh roughly chopped
1 lemon , juice only
110ml/4fl oz double cream
4 whole mackerel , heads and guts removed, de-boned (you can ask your fishmonger to do this for you)
4 sprigs fresh tarragon , leaves only
600g/1lb 5oz ready-made all-butter puff pastry
2 free-range egg yolks , lightly beaten