Grilled herring recipe
Grilled herring with walnut and tarragon crust and gooseberry puree. Summery and super delicious.
Ingredients
- 2 Butterflied herring fillets
- 50 g White breadcrumbs
- 8 Walnut halves
- 1 Grated lemon zest
- 1 tsp Chopped tarragon
- 1 tsp Walnut Oil
- 1 pinch Sea Salt
- 1 pinch Cracked Black Pepper
- 2 Butterflied herring fillets
- 1.8 oz White breadcrumbs
- 8 Walnut halves
- 1 Grated lemon zest
- 1 tsp Chopped tarragon
- 1 tsp Walnut Oil
- 1 pinch Sea Salt
- 1 pinch Cracked Black Pepper
- 2 Butterflied herring fillets
- 1.8 oz White breadcrumbs
- 8 Walnut halves
- 1 Grated lemon zest
- 1 tsp Chopped tarragon
- 1 tsp Walnut Oil
- 1 pinch Sea Salt
- 1 pinch Cracked Black Pepper
- 100 g Gooseberries
- 50 ml White wine
- 1 Squeeze lemon juice
- 1 tsp Caster sugar
- 3.5 oz Gooseberries
- 1.8 fl oz White wine
- 1 Squeeze lemon juice
- 1 tsp Caster sugar
- 3.5 oz Gooseberries
- 0.2 cup White wine
- 1 Squeeze lemon juice
- 1 tsp Caster sugar
Details
- Cuisine: British
- Recipe Type: Main
- Difficulty: Medium
- Preparation Time: 15 mins
- Cooking Time: 15 mins
- Serves: 2
Step-by-step
- Place the gooseberries and white wine into a pan and bring to the boil, allow the gooseberries to fully cook and soften. Place into a blender and liquidize on full power until smooth.
- Add a little lemon juice and a sprinkling of caster sugar to sweeten slightly.
- Reserve to one side.
- Remove any visible pin bones from the herring.
- Finely chop the walnut halves and mix with the breadcrumbs. Add the lemon zest, tarragon, season with salt and pepper and add enough walnut oil to moisten the breadcrumbs. A good test is to squeeze a little bit together and it should stick between your fore finger and thumb.
- Place the herring fillet on a buttered baking tray, brush with walnut oil and press down a liberal amount of breadcrumbs over the surface of the fish.
- Place in a hot oven 200ºC for approx 5 minutes or until the fish is just cooked.
- Serve with the gooseberry puree and a garnish of mixed salad leaves.
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