Herrings and Apples

Preparation info
    • Difficulty


Appears in

By Keith Floyd

Published 1988

  • About

Herring enthusiasts are sharply divided in their views on when this delectable fish is at its tastiest. Some maintain the lean spring herring is the choicest, others that only in the fattened fish in early autumn can the true flavour be appreciated.


  • 4 large herrings
  • Salt and pepper
  • 2 oz (50 g)


Clean and bone the herrings, leaving them whole, and season with salt and pepper. Mix the onion and apples with the sugar and two thirds of the breadcrumbs. Divide this mixture into 4 portions and stuff into the herrings. Secure the openings. Lay the stuffed herrings in a buttered ovenproof dish, sprinkle with the remaining breadcrumbs and pour over half the melted butter.