Gooseberry Sauce
Traditionally, you would serve gooseberry, rhubarb or blackberry sauce with mackerel, plum sauce with herrings - but you can make your own minds up about that - try stirring a little horseradish sauce into these as well to add further piquancy. The method is the same for all fruits - I sometimes stew the fruit in a little white wine to lift the flavour to dinner party standards - just wash the fruit and cut into small pieces if necessary. Gooseberry Sauce Simmer the gooseberries until tender - either a little water or wine with the orange rind and juice. When they are cooked, simply process until smooth in a blender, or pass through a sieve to give a coarser sauce. Use whatever fruit you have to make a fruit sauce to serve with oily or white fish - apple can be very nice with a bit of horseradish stirred in. You might need a spoonful of sugar in the tarter fruits, such as gooseberry or rhubarb, but that is a matter of personal taste.
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