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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

  1. 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
  2. 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.
  3. 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

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