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Gooseberry sauce for oily fish or pork recipe image

Print Gooseberry sauce for oily fish or pork

Gooseberries should not just be kept for pudding: they're great enhancers of oily fish, like mackerel, and fatty meat, such as pork. If you are serving this with fish, you could let it down with a little fish stock for a lighter sauce.


  • 400g gooseberries, topped & tailed
  • 25g butter
  • 1 tbsp caster sugar


  1. Place all the ingredients in a pan and cook slowly until the skins of the gooseberries start to burst. You can serve them rustically like this, or sieve them if you prefer.
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