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Gary Rhodes
4
Easy
By Gary Rhodes
Published 1995
These herring fillets are grilled and arranged on top of potato cakes. They can then be served with a wedge of lemon or with a mustard cream sauce.
Melt 15 g (½ oz) of butter and cook the vegetables, bacon and tarragon without colouring until they soften. Add the white wine and boil to reduce until almost dry. Add the stock and boil to reduce by