Catherine Brown

Soused Herring

Preparation info
  • Yield:

    6

    • Difficulty

      Easy

Appears in
Classic Scots Cookery
Classic Scots Cookery

By Catherine Brown

Published 2003

  • About

Cook’s Tip: This works best with herring in the spring before they spawn, when they are at their fattest.

Ingredients

  • 6 herring fillets
  • 1 level teaspoon salt
  • Freshly Ground black pepper
  • 12

Method

Preheat the oven to 425°F/220°C/Gas 7.

Preparing the Fish

Season the fish with salt and pepper. Roll up from head to tail, skin side out. In a large casserole pack together tightly so they hold their shape with tails sticking up. Cover with