4 mackerel cleaned, with heads, tails and fins removed
for the stuffing
1/2 onion, skinned and chopped
1 hard-boiled egg, shelled and chopped
1 tbsp (15 ml) chopped parsley
1 cup (2 oz) 60 g fresh white breadcrumbs
grated rind of 1/2 lemon, optional
salt and pepper
milk to mix
1 hard-boiled egg, shelled and chopped
1 tbsp (15 ml) chopped parsley
1 cup (2 oz) 60 g fresh white breadcrumbs
grated rind of 1/2 lemon, optional
salt and pepper
milk to mix
method
1. Bone the herrings. Mix the rest of the ingredients to make a Stuffing and fill the fish with it;
2. place them in an ovenproof dish with 30-45 ml (2-3 tbsps) water,
3. cover and bake them in the oven at 180°C (350°F) for 20-30 minutes.
4. Serve with tomato sauce.
If the fish have soft roes, these can be chopped and mixed with the stuffing.
2. place them in an ovenproof dish with 30-45 ml (2-3 tbsps) water,
3. cover and bake them in the oven at 180°C (350°F) for 20-30 minutes.
4. Serve with tomato sauce.
If the fish have soft roes, these can be chopped and mixed with the stuffing.
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