Grilled herring with
soused root vegetables
Aberaeron seaside allotment recipe. Herring is a good choice of fish –
alongside fish such as sardines, mackerel and salmon – to eat in the winter
- as they contain plenty of healthy essential oils.
Serves a family of 4
you'll need -
2 large or 4
small fresh herring, filleted and small bones removed
A tablespoon of
vegetable oil for frying
A couple of good
knobs of butter
1 large carrot,
peeled and cut into fine matchstick shreds
1 medium turnip,
peeled and cut like the carrot
A piece of
celeriac weighing about the same as the carrot, peeled and cut the same
shallots, peeled, halved and thinly sliced
1tsp caster sugar
Salt and freshly
ground white pepper
tbsp extra virgin
Mix the shredded
vegetables and shallots and place in iced water for an hour to crisp up.
Drain, damp dry with some kitchen towel then mix with the vinegar and
sugar in a non-reactive bowl and season, then leave for about 15 minutes
while you are cooking the fish.
Season the fish
and lightly flour the skin side, patting off any excess flour with your
vegetable oil in a heavy, trusty frying pan or non-stick one and cook
the fillets skin-side down for about 3 minutes on each side, adding the
butter halfway through cooking.
The skin side
should be crisp and you may need to leave the fish skin-side down in the
pan a little longer during cooking.
the vegetables off and scatter over cold serving plates and drizzle with
the rapeseed oil.
Place the fillets
on the vegetables, skin side up and serve.