Mackerel with crispy bacon, fennel and gooseberry jam

Experience a delightful balance of flavours as tender mackerel meets crispy bacon, complemented by the sweet-tart gooseberry jam and aromatic fennel. This dish offers a vibrant, seasonal taste that excites the palate with every bite.

By Matt Tebbutt
From Saturday Kitchen
Original recipe from BBC Saturday Kitchen Live.

This recipe scores a Nutri-Score B, reflecting a balanced nutritional profile with high-quality protein from mackerel and healthy fats from olive oil. The inclusion of fresh gooseberries and aromatic fennel adds valuable vitamins and antioxidants, making it a nourishing choice.

Ingredients

• 2 tbsp olive oil
• 3 rashers streaky bacon
• 2 mackerel fillets
• 1 fennel bulb, thinly sliced
• 1 shallot, thinly sliced
• 1 tsp fennel seeds
• 100ml/3½fl oz white wine
• 50ml/2fl oz vermouth
• 150g/5½oz fresh gooseberries
• 1 bay leaf
• Fresh dill sprigs, to garnish

Method

1. Prepare the bacon and mackerel: Heat a frying pan over medium-high heat. Add olive oil and fry the streaky bacon for 2 minutes on each side until crisp. Remove and keep warm, leaving the bacon fat in the pan.
2. Cook the mackerel: Cut each mackerel fillet into three pieces and score the skin lightly. Place skin-side down in the hot bacon fat and fry on medium heat for 2 minutes until about three-quarters cooked. Turn and cook for another 2 minutes to finish.
3. Make the fennel and shallot base: In a saucepan, add a generous amount of olive oil and gently sweat the thinly sliced fennel, shallot, and fennel seeds over low heat until soft and fragrant.
4. Add liquids and simmer: Pour in the white wine and vermouth. Cover the pan with a cartouche (a parchment paper circle) to keep moisture in and simmer gently for 1 hour, allowing the flavours to meld.
5. Cook the gooseberries: Add the fresh gooseberries and bay leaf to the saucepan. Continue cooking for 20 minutes until the gooseberries soften.
6. Prepare the gooseberry purée: Remove a few gooseberries to use as garnish. Blend the remaining mixture with a hand blender or food processor until smooth. Push the purée through a sieve for a silky texture.
7. Serve: Spoon the gooseberry purée onto plates, arrange the mackerel pieces and crispy bacon on top, then scatter the reserved gooseberries. Garnish with fresh dill sprigs for a bright finish.

Suggested Wine Pairing

• Majestic: La Vieille Ferme Blanc – A crisp, refreshing white with citrus and herbal notes that complement the tangy gooseberry and aromatic fennel in the dish.
• Tesco: Tesco Finest Pinot Grigio – Light and zesty, this wine’s subtle fruitiness balances the rich mackerel and smoky bacon flavours beautifully.
• Sainsbury’s: Sainsbury’s Taste the Difference Sauvignon Blanc – Vibrant acidity and tropical fruit notes enhance the fresh, tangy elements of the gooseberry jam and fennel.

What can you serve with this

1. New potatoes: Their creamy texture and mild flavour provide a perfect contrast to the rich mackerel and smoky bacon.
2. Green salad: A crisp, peppery salad adds freshness and balances the richness of the dish.
3. Crusty bread: Ideal for mopping up the gooseberry purée and juices, adding a satisfying crunch.

FAQs for Mackerel with crispy bacon, fennel and gooseberry jam

• Can I use frozen mackerel fillets? Yes, but ensure they are fully thawed and patted dry before cooking for best results.
• Is this dish suitable for gluten-free diets? Yes, it contains no gluten ingredients.
• Can I substitute gooseberries? You can use green grapes or rhubarb for a similar tartness if gooseberries are unavailable.
• How do I make a cartouche? Cut a circle of parchment paper to fit the pan and cut a small slit in the centre to allow steam to escape.
• Can I prepare the gooseberry purée in advance? Yes, it can be made a day ahead and refrigerated in an airtight container.
• What is the best way to store leftovers? Keep leftovers in an airtight container in the fridge and consume within 2 days.
• Can I use other types of bacon? Streaky bacon is preferred for crispiness, but back bacon can be used if desired.

Nutri-score Health Check

This recipe earns a Nutri-Score B, indicating a generally healthy meal with good nutritional balance. The score is automatically calculated based on the ingredients and serves as a helpful guide.

Positive Factors

• Mackerel: Rich in omega-3 fatty acids and high-quality protein.
• Olive oil: Provides heart-healthy monounsaturated fats.
• Gooseberries and fennel: Add vitamins, antioxidants, and fibre.

Negative Factors

• Bacon: Adds saturated fat and salt, which should be consumed in moderation.
• Alcohol in cooking: Mostly evaporates but adds calories.

Overall, this dish offers a nutritious balance of flavours and ingredients, making it a wholesome choice for a seasonal meal.