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Welsh Stuffed Herrings

Although the Welsh herring catch is not as large as in former days this fish is now widely available throughout the country and makes filling and economical dishes. It is a good idea to get your fishmonger to prepare the fish for you. Mackerel can he substituted if herrings are not available.

ingredients

serves 4
65 g (2 1/2 oz) butter
1 medium onion, skinned and finely chopped
50 g (2 oz) fresh wholemeal breadcrumbs
50 g (2 oz) shelled walnut pieces, roughly chopped
15 ml (1 tbsp) prepared English mustard
finely grated rind and juice of 1 lemon
45 ml (3 tbsp) chopped fresh mixed herbs, such as
chives, parsley, rosemary, thyme
salt and pepper
4 medium herrings, each weighing about 275 g (10 oz), cleaned, boned and heads and tails removed

method

1. Melt 15 g (1/2 oz) of the butter in a saucepan, add the onion and fry gently for about 5 minutes, until softened, stirring occasionally.

2. Meanwhile, mix together the breadcrumbs, walnuts, mustard, lemon rind, 15 ml (1 tbsp) lemon juice and mixed herbs. Season to taste. Add the onion and mix together well.

3. Open the herring fillets and lay skin side down. Press the stuffing mixture evenly over each fillet. Fold the herring fillets back in half and slash the skin several times.

4. Melt the remaining butter in a large frying pan, add the fish and fry for about 10 minutes, turning them once, until they are tender and browned on each side.

What did you think?

Also good in Cornwall
posted by Topov @ 03:40AM, 9/25/09
Cook a bayleaf with the onions (discard afterwards) and instead of horrible, stale, powdery 'mixed herbs' add a good pinch each of freshly grated nutmeg and allspice to the bread mixture.
A tablespoon of English mustard is way too much - use at most a level dessertspoonful instead, and put a pot of good French Dijon mustard on the table for people to add themselves (that last tip from Elizabeth David).
Eat more herrings!
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