4 large herrings, with soft roes
3 oz (75 g) fresh breadcrumbs
2 tsp (10 ml) chopped fresh parsley
salt and freshly ground pepper
1/2 stick (4 Tbsp) 2 oz (50 g) butter
1 egg
2 tbsp (30 ml) lemon juice
300. ml (1/2 pint) milk
lemon slices to garnish
3 oz (75 g) fresh breadcrumbs
2 tsp (10 ml) chopped fresh parsley
salt and freshly ground pepper
1/2 stick (4 Tbsp) 2 oz (50 g) butter
1 egg
2 tbsp (30 ml) lemon juice
300. ml (1/2 pint) milk
lemon slices to garnish
method
1. Split the fish and remove the roes. In a bowl, mix the roes, breadcrumbs, parsley and seasoning together.
2. Melt half the butter in a saucepan, add the egg and the breadcrumb mixture, stir well together and cook gently until the egg is just cooked. Cool, then stuff the fish with this mixture.
3. Place the stuffed fish in a buttered shallow ovenproof dish, dot with the remaining butter, sprinkle with the lemon juice, salt and freshly ground pepper.
4. Pour the milk in the dish, cover with greaseproof paper and bake in the oven at 180°C (350°f) mark 4 for about 20 minutes until the fish is cooked.
Serve garnished with lemon slices. Serves 4
2. Melt half the butter in a saucepan, add the egg and the breadcrumb mixture, stir well together and cook gently until the egg is just cooked. Cool, then stuff the fish with this mixture.
3. Place the stuffed fish in a buttered shallow ovenproof dish, dot with the remaining butter, sprinkle with the lemon juice, salt and freshly ground pepper.
4. Pour the milk in the dish, cover with greaseproof paper and bake in the oven at 180°C (350°f) mark 4 for about 20 minutes until the fish is cooked.
Serve garnished with lemon slices. Serves 4
serving amount
serves 4
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