Stuffed Herrings

Name: Stuffed Herrings
Yield: Serves 4
Ingredients: ½ teaspoon chopped fresh sage; 1 large onion, finely chopped; 2 rashers smoked streaky bacon, finely diced; 4 medium slices white bread; Pig’s caul (optional); 4 herrings, filleted; 1 tablespoon melted butter; ¼ teaspoon chopped fresh thyme; ½ teaspoon chopped fresh parsley; 2 tablespoons shredded suet; Salt and freshly ground black pepper; 25 g (1 oz) bone marrow, finely diced (optional)

Preparation info

Serves
4

Difficulty
Easy

Appears in

More Rhodes Around Britain

By Gary Rhodes

Published 1995

About

This dish eats well on its own simply with a squeeze of lemon or served with a mustard cream sauce.

Ingredients

4 herrings, filleted
Pig’s caul (optional)

Main course
Gluten-free

Method

Pre-heat the oven to 200-220°C/400-425°F/gas 6–7.

To make the stuffing, remove the crusts from the sliced bread and crumb the slices. Melt the butter, add the chopped onion and cook without colouring for 2–3 minutes. Add the bacon and herbs and continue to cook for 2 minutes. A