A homely recipe, maybe, but I love all those oily fish like herring and mackerel. This is a quick dish that we save for ourselves, for the staff lunch, rather than put on the menu. The hotness of the horseradish, and the sharpness of the apple sauce balance the fattiness of the fish.
Melt the butter in a pan and cook the apples gently for about 10 minutes, until soft. Mash to a purée. Stir in the horseradish, and salt and pepper to taste. Keep the apple purée warm.
Coat the herrings in the seasoned flour. Place under a preheated grill for about 5 minutes on each side until cooked through to the bone. Serve with the apple and horseradish sauce, and plain, boiled potatoes.
© 1990 Joyce Molyneux. All rights reserved.