These richly oily fish pour their delicious juices into the stuffing as they cook. Serve piping hot for a mouthwatering, and inexpensive, supper dish.
Although the Welsh herring catch is not as large as in former days this fish is now widely available throughout the country and makes filling and economical dishes. It is a good idea to get your fishmonger to prepare the fish for you. Mackerel can be substituted if herrings are not available.
SERVES 4
65 g (2 1/2 oz) butter
1 medium onion, skinned and finely chopped
50 g (2 oz) fresh wholemeal breadcrumbs
50 g (2 oz) shelled walnut pieces, roughly chopped
15 ml (1 tbsp) prepared English mustard
finely grated rind and juice of 1 lemon
45 ml (3 tbsp) chopped fresh mixed herbs, such as chives, parsley, rosemary, thyme
salt and pepper
4 medium herrings, each weighing about 275 g (10 oz) , cleaned, boned and heads and tails removed
1. Melt 15 g (1/2 oz) of the butter in a saucepan, add the onion and fry gently for about 5 minutes, until softened, stirring occasionally.
2. Meanwhile, mix together the breadcrumbs, walnuts, mustard, lemon rind, 15 ml (1 tbsp) lemon juice and mixed herbs. Season to taste. Add the onion and mix together well.
3. Open the herring fillets and lay skin side down. Press the stuffing mixture evenly over each fillet. Fold the herring fillets back in half and slash the skin several times.
4. Melt the remaining butter in a large frying pan, add the fish and fry for about 10 minutes, turning them once, until they are tender and browned on each side.
