Country Living (UK)

An ingredient to enjoy HERRING

Designer, cook and author Sophie Conran shares her favourite seasonal flavour

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THE HERRING OR ‘SILVER DARLING’ WAS ONCE A STAPLE OF THE BRITISH DIET – ABUNDANT IN OUR COOL COASTAL WATERS AND TEEMING WITH PROSPEROUS PROPERTIES DUE TO ITS SUPERIOR OMEGA CONTENT. RECENTLY, HOWEVER, IT’S FALLEN FROM GRACE AND IS NOW MISSING FROM MOST FISHMONGER­S AND SUPERMARKE­TS. WITH A LITTLE GRILLING, THE HERRING MAKES A DELIGHTFUL­LY BUTTERY, SMOKY BREAKFAST DISH, WHICH I FOR ONE RELISH, ESPECIALLY IF IT’S FROM ONE OF OUR FINE SCOTTISH SMOKEHOUSE­S. IT CAN ALSO BE PICKLED AS ROLLMOPS TO BE ENJOYED SERVED WITH BOILED POTATOES, SOUR CREAM OR PICKLES. TO ME, THOUGH, THE BEST WAY TO ENJOY HERRING IS TO COAT A FRESH FILLET IN BEATEN EGG, ROLL IN OATMEAL, THEN FRY IN BUBBLING BUTTER. EAT WITH A PEPPERY WATERCRESS SALAD AND HOMEMADE TARTAR SAUCE. For more informatio­n, see sophieconr­an.com.

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