Herring Roes on Toast & Rachel’s Herring Fillets in Oats
By: Winters on the way
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Servings: Roes serves 4 as a starter, 2 for tea / Fillets serves 2
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Winters on the way
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Dec 04, 2009
at 01:19 PM
A couple of particularly special ways to dish up herring.
Ingredients
For Herring Roes on Toast:
• 8 herring roes - or 4 roes and 4 milts (male roes)
• 2 tbsp plain flour, well seasoned
• 1 tbsp olive or rapeseed oil
• unsalted butter
• 4 slices granary bread
• 1 tbsp chopped parsley
• 2 lemons, halved
For Rachel’s Herring Fillets in Oats:
• 2 tbsp plain flour
• a pinch of fennel seeds
• ½ tsp finely crumbled, dried seaweed (we used laver)
• 1 egg, lightly beaten with a splash of milk
• 100g porridge oats (not jumbo oats)
• 1 tbsp sunflower or groundnut oil
• 4 herring fillets
• salt and freshly ground black pepper
• 8 herring roes - or 4 roes and 4 milts (male roes)
• 2 tbsp plain flour, well seasoned
• 1 tbsp olive or rapeseed oil
• unsalted butter
• 4 slices granary bread
• 1 tbsp chopped parsley
• 2 lemons, halved
For Rachel’s Herring Fillets in Oats:
• 2 tbsp plain flour
• a pinch of fennel seeds
• ½ tsp finely crumbled, dried seaweed (we used laver)
• 1 egg, lightly beaten with a splash of milk
• 100g porridge oats (not jumbo oats)
• 1 tbsp sunflower or groundnut oil
• 4 herring fillets
• salt and freshly ground black pepper
Directions
For Herring Roes on Toast:
Lightly dust the roes in the seasoned flour. Heat the oil and a knob of butter in a large frying pan over a medium heat. Add the roes and let them sizzle gently for 5-6 minutes, until they develop a golden-brown crust. Meanwhile, toast and butter your bread.
Serve the roes, piping hot from the pan, on the toast. Sprinkle with the chopped parsley and serve with lemon halves for squeezing.
For Rachel’s Herring Fillets in Oats:
You can use any dried, edible seaweed for the seasoning here. Rachel gets dried laver from her local butcher. Alternatively, look out for the salt-and-seaweed blends you can now buy in many delis and supermarkets.
Combine the flour, fennel and seaweed with plenty of salt and pepper in a dish. Put the beaten egg in a second dish and the oats in a third.
Heat the oil in a large frying pan over a medium heat.
Coat one herring fillet in the seasoned flour, then shake off the excess. Dip the fillet in the beaten egg, then in the oats, patting them on all over. Add to the pan. Repeat with the other fillets. Fry for 1-2 minutes each side, until golden. Serve straight away.
Lightly dust the roes in the seasoned flour. Heat the oil and a knob of butter in a large frying pan over a medium heat. Add the roes and let them sizzle gently for 5-6 minutes, until they develop a golden-brown crust. Meanwhile, toast and butter your bread.
Serve the roes, piping hot from the pan, on the toast. Sprinkle with the chopped parsley and serve with lemon halves for squeezing.
For Rachel’s Herring Fillets in Oats:
You can use any dried, edible seaweed for the seasoning here. Rachel gets dried laver from her local butcher. Alternatively, look out for the salt-and-seaweed blends you can now buy in many delis and supermarkets.
Combine the flour, fennel and seaweed with plenty of salt and pepper in a dish. Put the beaten egg in a second dish and the oats in a third.
Heat the oil in a large frying pan over a medium heat.
Coat one herring fillet in the seasoned flour, then shake off the excess. Dip the fillet in the beaten egg, then in the oats, patting them on all over. Add to the pan. Repeat with the other fillets. Fry for 1-2 minutes each side, until golden. Serve straight away.
