Here at Grigson Towers, we don’t like to let anything go to waste, and our tasty fishes are certainly something that should be at treated with a huge amount of respect. So do your bit by making your mackerel (or herring) go further by asking your friendly fishmonger to fish out the fishes’ roes when he guts them. After all you have paid for them anyway.
There’s quite a few roe recipes in English Food and I’ve tried them, so I thought I’d better get started. This one seemed straight-forward and is very similar (and cheaper!) to the oyster loaves recipe, so I was sort of on familiar ground. The good thing about this recipe is that you can reduce the amounts accordingly depending upon how many roes you have – in fact I only had enough to make one!
FYI: In case you didn’t know (and don’t let this put you off) the soft roe of a fish is the sperm, and therefore from a male fish. They’ve gone out of favour, with some fishmongers just throwing them away instead of selling them! Another thing we need to try and bring back, people!
Prepare 8 small rolls of bread just like for the oyster loaves. To make the filling, soften 3 shallots or 3 tablespoons of onion in butter over a low heat. Add ½ pint of double cream and cook until it thickens. Cut the roes into one centimetre cubes and place them in the cream and allow them to poach gently – this only takes a few minutes. Add parsley and chives and season with salt, black pepper and Cayenne pepper, plus a squeeze of lemon juice to cut through the creaminess. Spoon the mixture into the hollow loaves and serve immediately.
#159 Creamed Roe Loaves – 7.5/10. I really enjoyed my first foray into roe gastronomy, though a dated dish, you could modernise it easily by serving it on toast instead, or something. They are very soft and have a very delicate flavour. Try them, don’t fear the fish sperm – you’ll like the flavour and texture – and, after all, you’ll happily eat fish eggs (or bird eggs), so what’s the difference?
Apart from Britain and the Netherlands, gooseberries are not grown and eaten in large numbers. This is because they’re not a particularly popular fruit for desserts. However, they are often served with mackerel as in this traditional English recipe. It seems to be a combination that has gone out of favour these days – I’ve certainly never eaten them with fish, though I have has tuna and rhubarb before and that was lovely, so I’ve high hopes for this one.
This makes enough stuffing for 4 mackerel:
Top and tail 8 ounces of gooseberries and cook them gently in ½ an ounce of butter until they just begin to soften and pop. Mash them with the back of a wooden spoon, and when luke warm add another 1 ½ ounces of butter and 4 tablespoons of breadcrumbs. Season them up with salt, and both black and Cayenne pepper, plus a little sugar if the gooseberries are too tart (they need quite a lot of tartness, to cut through the oily mackerel).
Bone the mackerel, or ask your fishmonger to do it (if you want to do it yourself – and it is very easy – follow this link for instructions) and divide the mixture up between them. Place them in a buttered ovenproof dish and season the skin with salt and pepper. Bake for 30 minutes at 190⁰C. I served them with salad.
#158 Gooseberry Stuffing for Mackerel – 8/10. This was a taste sensation. The piquant gooseberry stuffing cuts through the rich oily mackerel so well. This really is a recipe that needs a resurgence. Now is the perfect time to make it people – both gooseberries and mackerel are in season. Isn’t it funny how things that are in season at the same time, seem to go so well together? It’s almost as though God planted them all there for us. Unfortunately, I’m too old to still believe in God, so I assume that there’s a better explanation.