Grilled Herring Fillets with a Cider Vinegar and Butter Sauce
Recipe from Rick Stein
serves 4
Ingredients
8 x 75g (3 oz) prepared herring fillets
a little sunflower oil
50ml (2 fl. oz) good quality cider vinegar
175g (6 oz) chilled unsalted butter, cut into small pieces
salt and freshly ground black pepper
To make
- Preheat the grill to high. Brush the herring fillets very lightly with oil and season on both sides with some salt and pepper. Place, skin-side up, on a lightly oiled baking tray or the rack of the grill pan. Grill for 2-3 minutes
- Meanwhile, bring the vinegar to the boil in a small pan. Whisk in the butter, a few pieces at a time, until you have a smooth emulsified sauce. Season to taste with salt and pepper.
- Put two herring fillets, one resting on top of the other, onto four warmed plates and spoon over some of the sauce. Serve with some boiled new potatoes
