Baked Herring

Page 184

Cuisine: English/Scottish | Course Type: Main Courses

(1 review)

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I chose the mushroom stuffing with excellent results. I omitted the optional Parmesan cheese but added grated lemon zest. I decided to bone my herring, open it out and fold it back together round the stuffing, but on cleaning it I found it had soft roes so I left them in place, which meant there was less room for the stuffing than there would otherwise have been and it didn't fold neatly. I ended up baking it with the opening downwards to avoid the stuffing spilling out, and on a bed of shredded spinach as I had some to use up and it goes well with both fish and mushrooms. I also added white wine as recommended and basted the fish a couple of times - it took about 20 or 22 minutes to bake.

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