Herring Bake

Preparation info

  • Difficulty


  • Serves


Appears in

Floyd on Britain & Ireland

By Keith Floyd

Published 1988

  • About

In really fresh herrings, the backbones come away easily if first pressed lightly along their length on the skin side.


  • 4 herrings
  • 1 oz (25 g) butter
  • Salt and pepper
  • ¼ teaspoon made mustard
  • 1 teaspoon tomato purée
  • 10 fl oz (300 ml) single cream


Clean and fillet the herrings. Divide the butter equally into 8 pieces and place a piece on each fillet; roll up, skin side outwards. Stand the herring rolls upright in an ovenproof dish and season with salt and pepper.

Mix the mustard, tomato purée and cream to a smooth sauce and pour over the fish. Bake in the oven at gas mark 4, 350°F (180°C), for 20 minutes.