Recipe
of the Month
Thank you to Mr Shaw of Kelso for this month's featured recipe for Baked Herring with an Oatmeal, Mushroom and Parsley Stuffing.
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Baked Herring with an Oatmeal, Mushroom and Parsley Stuffing
(serves 2)
4 herrings, approx 225 – 300g cleaned (see cook’s tip)
2 tablespoons oil
1 small onion peeled and finely chopped
3 tablespoons Hamlyns Scottish oatmeal
125g brown cap mushrooms roughly chopped
25g butter
1 egg yoke
4 tablespoons milk
3 tablespoons fresh parsley, chopped fine
juice of 1/2 lemon
salt and freshly ground black pepper
Lemon wedges to serve
Method:
Heat the oil, then add the onion. Cover and cook for about 5 minutes until softened but not coloured. Add 2 tbsp of the oatmeal and cook stirring for a further 3 to 4 minutes until the oatmeal turns slightly golden. Add the mushrooms and cook for 2 to 3 minutes. Remove from the heat and stir in the parsley and lemon juice to taste. Season with salt and pepper. Stir in the egg yolk to bind the mixture together.
Use a little of the butter to grease an ovenproof dish. Spoon the stuffing into the herring cavities. Brush the herring with milk and roll in the remaining oatmeal to coat.
Lay the fish in the greased dish and dot with the remaining butter. Bake in a medium oven on the middle shelf for 10 to 15 minutes, or until the oatmeal is golden brown and the herring flesh is just firm.
Serve immediately.
Cook’s Tip:
To prepare the herrings trim away the fins and tails using strong scissors. Scrape off the scales from tail to head using a fish scaler or back of a knife rinsing frequently. Slit along the belly and remove the intestines; rinse thoroughly. Carefully bone out the backbone (if time permits).
Recipe from Mr Shaw of Kelso.