West Country Baked Pilchards, hot or cold

Name: West Country Baked Pilchards, hot or cold
Ingredients: 1 teaspoon Ground cloves; Salt and black pepper; 1 medium-sized onion; 1 teaspoon Ground allspice; Salt and black pepper; 8 pilchards; 4 bay leaves; ½ pint pale ale; ½ pint vinegar

Preparation info

Difficulty
Easy

Appears in

The Farmhouse Kitchen

By Mary Norwak

Published 1991

About

Ingredients

8 pilchards
Salt and black pepper
1 teaspoon Ground cloves

Fish course
Pescatarian
Gluten-free
Spicy

Method

Clean and fillet the fish. Sprinkle salt, pepper and spices on the inside of the fish, roll them up and put them into an ovenware dish. Slice the onion finely and scatter the onion rings on the fish, together with the bay leaves. Pour over the ale and the vinegar. Cover and bake at 350°F, 180°C, gas mark 4 for one hour. Serve hot or cold.