Grilled Herrings

Preparation info

  • Serves


    • Difficulty


Appears in

The Times Calendar Cookbook

By Katie Stewart

Published 1977

  • About

Grilling is a method of cooking that conserves the flavour of fish and is particularly suitable for herrings. Prepared in this way they taste especially good with a mustard sauce.


  • 4 fresh herrings
  • oil


    Rinse the herrings and remove the scales by scraping gently with a knife from the tail end towards the head. Trim off the fins with scissors. If the fish is not already cleaned, cut off the head, slit the fish down the belly and draw out the entrails and roes. Make three shallow, slanting slashes through the skin on each side of the fish – this prevents the fish from curling up when the skin contracts on cooking. Rinse the fish and pat dry.

    Grease the grill bars or tray and brush the fish with a little oil. Place under a medium hot grill and cook gently for 3–4 minutes on each side.

    Meanwhile measure the cream, mustard and a pinch of salt and pepper into a bowl. Whisk until thick and light. Serve the fish with the mustard cream sauce spooned over – it melts deliciously over the hot fish.