Herrings and Apples

Name: Herrings and Apples
Ingredients: 3 oz (75 g) white breadcrumbs; 2 oz (50 g) melted butter; 8 oz (250 g) dessert apples, peeled, cored and grated; 2 oz (15 g) sugar; Salt and pepper; 2 oz (50 g) onion, finely chopped; 4 large herrings

Preparation info

Difficulty
Easy

Appears in

Floyd on Britain & Ireland

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.

Ingredients

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

Fish course
Pescatarian
Spring
Autumn

Method

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.