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   FISH DISHES
Stuffed Herrings
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, stirring occasionally.
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 times.
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.