Stuffed Herrings with Gooseberry Sauce

Preparation info

    • Difficulty


Appears in

The Farmhouse Kitchen

The Farmhouse Kitchen

By Mary Norwak

Published 1991

  • About


  • 4 herrings
  • 1 tablespoon chopped parsley
  • 1 tablespoon chopped thyme
  • ½ teaspoon grated lemon rind
  • 1 tablespoon lemon juice
  • 1 oz. soft white breadcrumbs
  • Seasoned flour
  • 1 oz. browned breadcrumbs
  • 8 oz gooseberries
  • Sugar to taste


    Wash and dry the herrings, and clean them. Mix the parsley, thyme, lemon rind, lemon juice and soft breadcrumbs and stuff the herrings with this mixture. Roll the fish lightly in seasoned flour. Melt a little dripping in a baking pan and when it is very hot, put in the herrings.

    Put into the oven and bake at 350°F, 180°C, gas mark 4 for twenty minutes. Sprinkle lightly with browned crumbs and return to the oven for five minutes. Meanwhile, for the Gooseberry Sauce simmer the gooseberries in very little water until they are soft. Rub them through a sieve and sweeten lightly. Add a little green vegetable colouring if the colour is pale. Serve the gooseberry sauce with the herrings.

    Mackerel can also be cooked in this way. Omit the crumbs.

    So can Sprats; the stuffing is put between pairs of the little fish so that they remain flat.