Herring Fillets Rolled with Capers, Yellow Pepper and Mace

Name: Herring Fillets Rolled with Capers, Yellow Pepper and Mace
Yield: Serves 4
Ingredients: strained juice of 1 lemon and 1 orange; 2 teaspoons dried green peppercorns; 4 large or 8 small herring fillets; ¼ teaspoon cayenne pepper; sea salt; fresh flat-leafed parsley, to garnish; 5 tablespoons extra virgin olive oil; strained juice of 1 lemon and 1 orange; 1 rounded teaspoon ground mace; 3 teaspoons capers; 1 medium yellow pepper

Preparation info

Serves
4

Difficulty
Easy

Appears in

Josceline Dimbleby’s Complete Cookbook

By Josceline Dimbleby

Published 1997

About

Herrings are especially good eaten cold, and if you have them filleted you do not have to worry about the bones. If you like, you could use other white fish; John Dory is especially delicious. Serve with a salad and good bread to mop up the lovely juices.

Ingredients

1 medium yellow pepper
3 teaspoons capers
1 rounded teaspoon

Fish course
Pescatarian
Gluten-free

Method

Preheat the oven to 140°C/275°F/gas mark 1. Cut open the pepper, discard the seeds and stem and then chop the flesh very finely. Chop the capers very small and mix in a bowl with the yellow pepper, mace and cayenne pepper. Add a sprinkling of salt and stir to mix all together. Lay out