Grilled Herrings With Mustard Basil Dressing Recipes

GRILLED HERRINGS WITH MUSTARD & BASIL DRESSING

Steps:

• Heat grill to its highest setting. Rinse the fish under running cold water to dislodge any loose scales. Brush with a little of the oil and season lightly. Grill for 6-8 mins, or until cooked; the eye should be white, the skin well browned and the flesh firm and opaque.
• Meanwhile, make the dressing: whisk the mustard, basil, honey, lemon zest and juice and remaining oil together in a small bowl, and season. Once the fish is cooked, spoon the dressing over and serve.

GRILLED HERRING W/HORSERADISH AND PARSLEY SAUCE

Steps:

• Rinse the herring fillets and dry well. Drizzle with apple cider and sprinkle with salt and pepper. If the fillets are open, bind them together with string. Place in fridge until you are ready to grill them.
• Radish salad.
• Combine the radishes and apples in a salad bowl and sprinkle with salt and pepper.
• Radisesalat: Kom radiser og æbler i en salatskål og drys med salt og peber.
• The sauce:.
• Whisk flour and 1 TBSP of the milk together in a pan over medium high heat. Add the rest of the milk.
• Add the butter and whisk until the sauce is simmering; continue to whisk and let simmer for about 5 minute.
• Add apple cider, horseradish, parsley and salt and pepper. Make sure to taste the sauce to make sure it does not need more salt or pepper.
• Heat a pan or grill to high. Brush the herring with oil and grill them at high heat, about 3 min per side, still at high heat.
• Garnish with parsley and horseradish.
• Serve with radish salad and sauce and cooked, peeled new potatoes.

CUMBERLAND STUFFED HERRINGS WITH MUSTARD SAUCE

Steps:

• Pre-heat oven to 350°F Spray baking dish with non-stick spray.
• Bring the milk to a boil and add roe. Simmer for 5 minutes. Drain, reserving the milk. Finely chop the roe and reserve.
• Open the fish out on a board, inner side down and press lightly down the middle to loosen the backbone. The backbone should be pulled away gently. Discard. Turn herrings over.
• Combine the breadcrumbs, onion and the reserved roe. Spread mixture on the opened herrings. Fold together and lay, folded, in baking dish.
• Cover and bake for 20 minutes until tender.
• While the herrings bake, combine butter, flour and reserved milk in a saucepan. Whisk together until smooth. Heat, whisking constantly, over medium heat, until sauce thickens and boils. Reduce heat and simmer for 1-2 minutes, making sure sauce does not burn.
• Stir in the mustard and vinegar and serve alongside the herrings.
• If English mustard is unavailable, use any mustard with a definite "bite" to offset the oiliness of the flesh.