Roasted her­ring and new potato salad

Don’t be afraid of this beauty

The Herald - The Herald Magazine - - Home Delivery - MARY CON­TINI In­gre­di­ents In­gre­di­ents

ON the fish­mon­ger slab was a dis­play of bright, shiny her­ring, gleam­ing and mouth­wa­ter­ing. For me, these are an im­pulse buy. If I see them spank­ing fresh, I can’t re­sist. They are very easy and fast to roast or grill. Or if I want to pre­serve them, mar­i­nat­ing them with lemon juice and sea­son­ing trans­forms them into a won­der­ful treat.

We are, I sus­pect, not eat­ing as many her­ring as we should. They are sea­sonal, lo­cal, and very rich in all the omegas and vi­ta­mins that keep us healthy. How­ever, many of us are afraid of small bones or even a smell in the kitchen when we cook. Don’t be.


2-3 but­ter­fly fil­leted her­rings per per­son

Sea salt

Black pep­per

Un­waxed lemon, rind, and juice Olive Oil

Finely chopped herbs; flat leaf pars­ley, fen­nel fronds or chervil


Pre-heat grill or oven to 190C/ Gas Mark 5. Check her­ring for any re­main­ing bones. There are a lot of very fine bones in the spine, but these are easy to ma­noeu­vre as you eat.

Wash the fish in cold water and pat dry. Score the skin with a sharp knife.

Lay on a bak­ing tray, skin side up, equally spaced.

Sea­son with sea salt and black pep­per and grate over the lemon rind. Driz­zle with olive oil.

Place un­der the grill or on the top shelf of the oven for 10 min­utes or so un­til the skin is golden and crispy, and the flesh is lightly cooked.

Dress with chopped herbs and lemon juice. I love to eat these with warm boiled new pota­toes.

Scrub 500g new pota­toes, Pink Fir or Char­lotte, and boil un­til cooked.

Chop while warm and dress with 2-3 ta­ble­spoons ex­tra vir­gin olive oil, 2-3 spring onions or chives, chopped, chopped flat leaf pars­ley and black pep­per.


8-10 fresh her­ring or 500g fresh an­chovies Sea salt 2 pinches of crushed dried chilli flakes Juice of 2 lemons Ex­tra vir­gin olive oil 2 hand­fuls flat leaf pars­ley finely chopped


Ask the fish­mon­ger to gut, scale and but­ter­fly the fish.

Wash them in cold water and dry on kitchen pa­per.

Lay the fil­lets skin side down on a flat plat­ter in a sin­gle layer.

Sprin­kle with the sea salt and dried chilli.

Pour over the lemon juice; this cooks the fish as it mar­i­nates. Driz­zle with a cou­ple of ta­ble­spoons of olive oil.

Cover and re­frig­er­ate and leave to mar­i­nate for at least 2 hours or overnight.

Dress with chopped pars­ley. Serve with a crisp cos let­tuce salad dressed with ex­tra

vir­gin olive oil and sea salt.

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