A great weekend was had by all and here are the recipes you all asked for
Oatmeal coated herring with mustard crushed potatoes, apple and fennel salad
for 4 people you will need
8 herring fillets
Porridge oats
50g butter
400g hot cooked new potatoes
80ml olive oil
1tbsp whole grain mustard
2g chopped chives
1 cox apple
1 large head fennel
½ lemon for juice
salt and pepper
method
- Melt half of the butter and brush onto seasoned herring fillets and then roll
fillets into rolled oats. Refrigerate for 10 minutes - Cook new potatoes in boiling water and drain. Crush them with a fork and add
40ml of olive oil, grain mustard and chopped chives. Keep warm - Finely slice fennel and apple and toss with olive oil, lemon juice and seasoning
- Place remaining butter in a large frying pan and fry herring fillets for about 2
minutes before turning over ( the oats should be golden in colour) - To serve place crushed potatoes on bottom of plate with 2 herring fillets
crossed on top then fennel and apple on top of the herring, drizzle
remaining dressing around the plate and garnish with fresh herbs, i.e.
fennel, chervil.
Marinade for pickled herring
For4 people you will need
8 herring fillets
150ml olive oil
100ml White wine
50ml White wine vinegar
35g Castor sugar
50g Sliced shallot or onion
80g Sliced carrot
Red chilli
Garlic
Saffron(optional )
salt and pepper
method
- Sweat shallot in a little olive oil add carrot and continue to sweat until softened,
then add garlic, chilli and saffron - Add wine, vinegar and sugar and reduce liquid by half then add rest of oil and
check seasoning - Pour hot marinade over fish in a shallow tray and allow to cool chill overnight
before serving at room temperature.
Alternatively you can fry the herrinhg fillets lightly on both sides before covering with marinade
This marinade will work well with other fish ie mackerel bass grey mullet
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