4 herrings
salt and pepper
1 egg, beaten
toasted breadcrumbs
2 tbsp (1 oz) 25 g butter
salt and pepper
1 egg, beaten
toasted breadcrumbs
2 tbsp (1 oz) 25 g butter
for the stuffing
15 ml/1 tbsp fresh white breadcrumbs
15 ml/1 tbsp milk
2 oz (50 g) peeled cooked shrimps, chopped
cayenne pepper
few drops of anchovy essence
15 ml/1 tbsp milk
2 oz (50 g) peeled cooked shrimps, chopped
cayenne pepper
few drops of anchovy essence
method
1. Set the oven at 190°C/375°C/gas 5.
2. Scale the herrings, cut off the heads and remove the bones without breaking the skin. Sprinkle with plenty of salt and pepper.
3. Make the stuffing by combining all the ingredients in a small bowl. Mix well. Spread the filling on the flesh side of the fillets and roll up tightly. Fasten each with a small skewer.
4. Pack the herrings tightly in an ovenproof dish. Brush with the egg, sprinkle with the browned breadcrumbs, dot with the butter and bake for 30-35 minutes. Serve at once.
2. Scale the herrings, cut off the heads and remove the bones without breaking the skin. Sprinkle with plenty of salt and pepper.
3. Make the stuffing by combining all the ingredients in a small bowl. Mix well. Spread the filling on the flesh side of the fillets and roll up tightly. Fasten each with a small skewer.
4. Pack the herrings tightly in an ovenproof dish. Brush with the egg, sprinkle with the browned breadcrumbs, dot with the butter and bake for 30-35 minutes. Serve at once.
serving amount
serves 4
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