Although the Welsh herring catch is not as large as in the
past, this fish is now widely available throughout the country
and makes filling and economical dishes. Mackerel can be
substituted if herrings are not available.
INGREDIENTS: Butter - 65 g (2 oz), Onion - 1 medium finely chopped, Fresh breadcrumbs - 50 g (2 oz), Shelled walnut pieces - 50 g (2 oz) roughly chopped, English mustard - 1 tbsp, Lemon - 1 zest and juice, Fresh mixed herbs such as chives, parsley, rosemary, thyme - 3 tbsp chopped, Herrings - 4 medium each weighing about 275g (10 oz) cleaned, boned, heads and tails removed.
COOKING: 1. Melt 15 g of the butter in a saucepan, add the
onion and fry for about 5 minutes, until softened,
2. Meanwhile, mix together the breadcrumbs, walnuts,
mustard, lemon zest, 1 tablespoon lemon juice and mixed
herbs. Add the onion and mix together well.
3. Open the herring fillets and lay skin side down. Press
the stuffing mixture evenly over each fillet. Fold the
herring fillets back in half and slash the skin several
4. Melt the remaining butter in a large frying pan, add the
fish and fry for about 10 minutes, turning them once,
until they are tender and browned on each side.