4 herrings with roes
1 cup (2 oz) 60 g fresh white breadcrumbs
1 tomato, peeled, seeded and chopped
2 small onions
10 ml/2 tsp chopped parsley
salt and pepper
milk
1 green pepper, seeded and sliced in rings
2/3 cup (5 fl oz.) 160 ml canned ready-to-serve tomato soup
1 cup (2 oz) 60 g fresh white breadcrumbs
1 tomato, peeled, seeded and chopped
2 small onions
10 ml/2 tsp chopped parsley
salt and pepper
milk
1 green pepper, seeded and sliced in rings
2/3 cup (5 fl oz.) 160 ml canned ready-to-serve tomato soup
method
1. Scale the herrings. Cut off the heads but leave the tails on, trimming them neatly. Cut off the fins and remove the bones. Chop the roes and set them aside in a bowl. Set the oven at 200°C/400°F/gas 6.
2. Add the breadcrumbs to the roes, together with the tomato. Grate 1 onion and add it to the mixture with the parsley. Add salt and pepper to taste and bind with a little milk, if required.
3. Lay the herrings on a board. Put 15 ml/ 1 tbsp of the breadcrumb mixture on the head end of each and roll up towards the tail. Place the rolled herrings in an ovenproof dish with the tails sticking up in the centre.
4. Cut the second onion into rings. Scatter the onion and green pepper rings over the fish. Pour the soup over the top, cover and bake for 20-30 minutes.
2. Add the breadcrumbs to the roes, together with the tomato. Grate 1 onion and add it to the mixture with the parsley. Add salt and pepper to taste and bind with a little milk, if required.
3. Lay the herrings on a board. Put 15 ml/ 1 tbsp of the breadcrumb mixture on the head end of each and roll up towards the tail. Place the rolled herrings in an ovenproof dish with the tails sticking up in the centre.
4. Cut the second onion into rings. Scatter the onion and green pepper rings over the fish. Pour the soup over the top, cover and bake for 20-30 minutes.
serving amount
serves 4
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