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Grilled herring with soused root vegetables


Another classic 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 -

  1. 2 large or 4 small fresh herring, filleted and small bones removed

  2. 1-2tbsp plain flour

  3. A tablespoon of vegetable oil for frying

  4. A couple of good knobs of butter

  5. 1 large carrot, peeled and cut into fine matchstick shreds

  6. 1 medium turnip, peeled and cut like the carrot

  7. A piece of celeriac weighing about the same as the carrot, peeled and cut the same

  8. 3tbsp cider vinegar

  9. 2 medium shallots, peeled, halved and thinly sliced

  10. 1tsp caster sugar

  11. Salt and freshly ground white pepper

  12. tbsp extra virgin rapeseed oil



  • 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 hands.

  • Heat the 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.

  • Meanwhile, drain 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.