4 cleaned & filleted mackerel
1 tbsp. butter
Salt & pepper

FOR THE STUFFING:

4 heaping tbsp. bread crumbs
1 tbsp. chopped parsley
2 egg yolks
Grated peel of 1 lemon
Pinch of nutmeg
Salt & pepper

Mix all the stuffing ingredients together and put it inside the mackerel, then fold over and secure. Rub a little softened butter over, and broil (grill) gently on both sides until the fish is done.

FOR THE SAUCE:

1/2 lb. gooseberries
1/2 c. water
2 tbsp. sugar
1 tbsp. butter
2 tbsp. chopped fennel

Cook the gooseberries in water with all other ingredients. Do not let them overcook, but just burst open. Serve hot. The same sauce was also served with mackerel which has been poached in water, salt and lemon juice. Herrings can be cooked in the same way.