Herrings with Soured Cream Sauce recipe
information
Preparation time 15 minutes,
Cooking time 12 minutes,
Calories 435 per portion
ingredients
4 fresh herrings
1 tablespoon oil
1 tablespoon white wine vinegar
salt and pepper
4 spring onions, chopped
300 ml (1/2 pint) soured cream
1 teaspoon mustard powder
cayenne
1 tablespoon chopped fresh dill
Garnish
cayenne
halved lemon slices
1 teaspoon chopped fresh dill, plus a few sprigs
1 tablespoon oil
1 tablespoon white wine vinegar
salt and pepper
4 spring onions, chopped
300 ml (1/2 pint) soured cream
1 teaspoon mustard powder
cayenne
1 tablespoon chopped fresh dill
Garnish
cayenne
halved lemon slices
1 teaspoon chopped fresh dill, plus a few sprigs
method
1. Scale and gut the herrings. Wash the insides and outsides of the fish and pat dry. Cut slits down both sides of each fish. Brush the fish with oil, then spoon the vinegar into the slits and season the fish generously.
2. Heat the grill to medium heat and grill the herrings on one side for 6 minutes. Turn the fish over, brush with a little more oil and cook for a further 6 minutes. Transfer the herrings to a serving plate and keep warm.
3. Mix the remaining ingredients together. Pour the sauce into a small serving bowl, and sprinkle with cayenne and dill. Garnish the fish with halved lemon slices and sprigs of dill and serve with the sauce.
Cook's Tip
To make your own soured cream, add 1 - 2 tablespoons lemon juice to 150 ml (1/4 pint) single cream.
2. Heat the grill to medium heat and grill the herrings on one side for 6 minutes. Turn the fish over, brush with a little more oil and cook for a further 6 minutes. Transfer the herrings to a serving plate and keep warm.
3. Mix the remaining ingredients together. Pour the sauce into a small serving bowl, and sprinkle with cayenne and dill. Garnish the fish with halved lemon slices and sprigs of dill and serve with the sauce.
Cook's Tip
To make your own soured cream, add 1 - 2 tablespoons lemon juice to 150 ml (1/4 pint) single cream.
serving amount
serves 4
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