A traditional combination. First, make the gooseberry sauce. Top and tail gooseberries and put into a pan with a Tbs of granulated sugar
and 2-3 Tbs water. Bring to a boil and simmer for 10 minutes or so, until the gooseberries are cooked and breaking down into a thick sauce.
Set aside while you get on with the rest of the meal. Slice new potatoes thickly and parboil for 10 minutes. Drain, dry and sauté in oil
and butter until nicely browned. Season with salt and black pepper. Meanwhile, score the skin of mackerel fillets , season, and cook skin-side up,
in a very hot grill, lining the grill pan with kitchen foil. Grill until the skin become nice and crispy – you probably won’t need to turn them as
the foil will also cook from the underside. Serve with the sautéed potatoes, the gooseberry sauce and a green veg.