Prep time
10 mins
Cooking Time
5 mins
Serves
2
Ingredients
Ingredients
For the grilled herring:
2 large MSC certified herrings - butterflied
25g butter
Juice of half a lemon
1 pinch of salt
For the eggs:
Knob of butter
1 shallot, sliced
1 red chilli, finely sliced
1/2 teaspoon ground cumin
1 pinch of turmeric
1 pinch of black pepper
1 tomato, diced
4 large eggs, beaten
1 pinch of salt
Handful of coriander leaves
To serve:
Sourdough bread
Oven roasted tomatoes
2 large MSC certified herrings - butterflied
25g butter
Juice of half a lemon
1 pinch of salt
For the eggs:
Knob of butter
1 shallot, sliced
1 red chilli, finely sliced
1/2 teaspoon ground cumin
1 pinch of turmeric
1 pinch of black pepper
1 tomato, diced
4 large eggs, beaten
1 pinch of salt
Handful of coriander leaves
To serve:
Sourdough bread
Oven roasted tomatoes
Method
Method
For the grilled herring:
1. Melt the butter in a saucepan, add lemon juice and a pinch of salt and mix - remove from the heat.
2. Line a baking tray with foil and place the fish skin side down on the foil. Brush the fish with the lemon butter and grill for 1 minute, then turn the fish over and brush the other side with the remaining lemon butter. Grill for 3-4 minutes until cooked through.
For the eggs:
1. Whilst the herring is being grilled, melt a knob of butter in a sauté pan, add the sliced shallot and fry until it starts to colour.
2. Add the chilli, cumin, turmeric and pepper. Cook for one minute.
3. Add the diced tomato, beaten eggs and a pinch of salt, stirring continuously until the eggs are cooked but still slightly creamy. Add half of the coriander and stir it in before removing the pan from the heat.
4. Plate the eggs immediately, using the rest of the coriander to garnish.
5. Serve the hot grilled herring with the eggs, some oven roasted tomatoes and toasted, buttered sourdough bread.
1. Melt the butter in a saucepan, add lemon juice and a pinch of salt and mix - remove from the heat.
2. Line a baking tray with foil and place the fish skin side down on the foil. Brush the fish with the lemon butter and grill for 1 minute, then turn the fish over and brush the other side with the remaining lemon butter. Grill for 3-4 minutes until cooked through.
For the eggs:
1. Whilst the herring is being grilled, melt a knob of butter in a sauté pan, add the sliced shallot and fry until it starts to colour.
2. Add the chilli, cumin, turmeric and pepper. Cook for one minute.
3. Add the diced tomato, beaten eggs and a pinch of salt, stirring continuously until the eggs are cooked but still slightly creamy. Add half of the coriander and stir it in before removing the pan from the heat.
4. Plate the eggs immediately, using the rest of the coriander to garnish.
5. Serve the hot grilled herring with the eggs, some oven roasted tomatoes and toasted, buttered sourdough bread.
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