4 large herrings
butter for greasing
butter for greasing
for the stuffing
1/2 stick (2 oz) 50 g butter
8 oz (225 g) onions, finely chopped
2 cup (225 g) 8 oz cooking (tart) apples
15 ml/1 tbsp cider or white wine vinegar
salt and pepper
8 oz (225 g) onions, finely chopped
2 cup (225 g) 8 oz cooking (tart) apples
15 ml/1 tbsp cider or white wine vinegar
salt and pepper
method
1. Grease a flat ovenproof dish and a piece of foil large enough to cover it. Set the oven at 190°C/375°F/gas 5. Scale the herrings, cut off the heads and remove the bones without breaking the skin.
2. Make the stuffing. Melt the butter in a large frying pan, add the onions and fry gently for about 10 minutes until soft. Peel, core and grate the apples and add them to the pan. Mix well, then add the vinegar, with salt and pepper to taste.
3. Divide the stuffing between the herrings, filling the cavities and then reshaping the fish. Lay them on the prepared dish, cover loosely with the foil and bake for 25 minutes. Serve at once.
2. Make the stuffing. Melt the butter in a large frying pan, add the onions and fry gently for about 10 minutes until soft. Peel, core and grate the apples and add them to the pan. Mix well, then add the vinegar, with salt and pepper to taste.
3. Divide the stuffing between the herrings, filling the cavities and then reshaping the fish. Lay them on the prepared dish, cover loosely with the foil and bake for 25 minutes. Serve at once.
serving amount
serves 4
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