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Herrings with Bacon
Preparation info
Serves
4
Difficulty
Easy
Appears in
The Best of Floyd
By Keith Floyd
Published 1995
As a child I loved to eat a hot herring baked in vinegar, cloves and onions for supper on Saturday night, or a crisply fried herring for breakfast with doorsteps of warm, crusty bread and butter. But now they are rare and quite a treat.
Ingredients
8 × 150 g 5 oz - juice of
2
Method
Dehead, slit, clean, scale, wash and dry the herrings. Then, with forefinger and thumb inside the fish under the centre spine, take out as many bones as you can without ripping the flesh.
Fold the herrings out flat. Brush the insides with lemon juice and sprinkle with salt. Next, spread a little mustard on each fish, close and wrap each in