Grilled herring recipe

Grilled herring with walnut and tarragon crust and gooseberry puree. Summery and super delicious.

Ingredients

Gooseberry puree

Details

  • Cuisine: British
  • Recipe Type: Main
  • Difficulty: Medium
  • Preparation Time: 15 mins
  • Cooking Time: 15 mins
  • Serves: 2

Step-by-step

  1. 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.
  2. Add a little lemon juice and a sprinkling of caster sugar to sweeten slightly.
  3. Reserve to one side.
  4. Remove any visible pin bones from the herring.
  5. 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.
  6. 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.
  7. Place in a hot oven 200ÂșC for approx 5 minutes or until the fish is just cooked.
  8. Serve with the gooseberry puree and a garnish of mixed salad leaves.

Also worth your attention:

More recipes by Darrin Hosegrove

Ashburton Cookery School

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