Baked Herring Food

BAKED HERRING

Steps:

• Clean herrings, cut off heads and tails.
• Scale and bone herrings, cut down middle to give you two fillets.
• Rollup the fillets from the tail end with the skin inside.
• Place close together in an ovenproof dish.
• Pour over the vinegar/water mixture.
• Sprinkle with pickling spice.
• Place onions and bay leaves on top.
• Cover with foil and bake slowly in a warm oven for 1½ hours.
• At Gas 2, 300ºF, 150ºC.

HERRINGS ROLLED WITH MUSTARD & PANCETTA

Steps:

• Heat oven to 220C/fan 200C/gas 7. Lay the fillets, skin-side down, brush them with mustard and lay a slice of pancetta on each. Starting from the tail end, roll the fillet up with the pancetta into a spiral, then secure with a toothpick, a bay leaf and a lemon slice. Sit the fillets in a baking tray or ceramic dish.
• Drizzle the fillets with olive oil, then roast for 15-20 mins until cooked through and starting to brown at the edges. Serve 2 fillets per person with new potatoes or a crunchy apple and onion salad.

GRILLED HERRINGS WITH MUSTARD & BASIL DRESSING

Steps:

• Heat grill to its highest setting. Rinse the fish under running cold water to dislodge any loose scales. Brush with a little of the oil and season lightly. Grill for 6-8 mins, or until cooked; the eye should be white, the skin well browned and the flesh firm and opaque.
• Meanwhile, make the dressing: whisk the mustard, basil, honey, lemon zest and juice and remaining oil together in a small bowl, and season. Once the fish is cooked, spoon the dressing over and serve.