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Herrings Baked with Potatoes and Onions (Harengs A La Boulan

French cooking isn't just elegant sauces and expensive ingredients, it's also combining the everyday and inexpensive, and making of them something very special. This herring dish is baked with the classic boulangere garnish of potatoes and onions and the result is superb–and cheap and easy to make.

ingredients

4 - 6 servings
4 Medium potatoes, parboiled for 5 minutes, then thinly sliced
6 Herrings, filleted and cleaned
1/2 tsp Dried marjoram
1/2 tsp Dried thyme
Salt and pepper to taste
1 Tbs Lemon juice
2 Medium onions, thinly sliced into rings
125 ml (4 fl oz) 1/2 cup Water
25 g (1 oz) 2 Tbs Butter

method

1. Preheat the oven to fairly hot 190°C (Gas Mark 5, 375 °F).

2. Line the bottom of a large, well-greased baking dish with half the potato slices.

3. Lay the fillets on top and sprinkle over the herbs and seasoning.

4. Pour over the lemon juice and cover with onion slices. Lay the remaining potato slices on top.

5. Pour over the water. Cut the butter into small pieces and dot them on top of the potatoes, and season to taste.

6. Cover the dish and put into the oven. Bake for 40 minutes, or until the potatoes are cooked through and the fish flesh flakes easily.

7. Serve immediately, from the dish.

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