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Archive for May 28th, 2010

This delicious sounding recipe caught my eye some years ago when I was leafing through a cookbook that my mother-in-law had been given for Christmas.  I think the attraction was partly due to its simplicity and partly because of the way the bacon adds extra flavour to the herring.

The book in question was Taste of the Sea by Rick Stein.  I scribbled the recipe down as it was not too complicated and we enjoyed it the following week.  I have made it on a number of occasions since, finding that it tastes equally as good when mackerel fillets, which are often a bit larger, are substituted for the herring.  The bacon really does add a lovely flavour and this recipe would not be the same without it.  It is delicious when served with a creamy mild mustard sauce or mild mustard mayonnaise (such as Dijonnaise) and accompanied with simple boiled, preferably new, potatoes, green vegetables or salad.

'Meanderings through my Cookbook' http://www.hopeeternalcookbook.wordpress.com

Herrings (or Mackerel) in Oatmeal with Bacon
(Serves 4)

4 x  herring or mackerel fillets (around 225g/8oz each)
100g/4oz oatmeal
25ml/1fl oz vegetable oil
4 rashers streaky bacon, cut into thin strips (or 100g/4ozs bacon pieces)
salt and freshly ground black pepper
1 lemon, cut into wedges

1.  Fillet the herrings or mackerel.

2.  Place the oatmeal into a shallow bowl.  Season each fillet and dip in oatmeal, pressing it onto the fish as much as possible until each piece is well covered.

3.  Heat the oil in a frying pan.  Fry the pieces of bacon until crisp. Remove the pieces from the pan, leaving behind as much bacon fat as possible and keep warm.

4.  Place the fillets, flesh side downwards, in the bacon flavoured oil and gently fry them in the same pan oil.  Turn once and continue to cook until golden brown on both sides.  Try to avoid losing too much oatmeal covering.

5.  Serve the fillets with the bacon sprinkled over the top along with lemon wedges.  Good accompanied with boiled, preferably new, potatoes with a sprinkling of chopped parsley and a side salad.  A spoonful of mustard flavoured mayonnaise – or Dijonnaise sauce – is a delicious accompaniment.

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