Ingredients:1 lb Otolith Herring, thawed and scaled
2 lemons, quartered length wise
2 bunches of fresh herbs like rosemary, thyme, parsley, or oregano
salt and pepper to taste
1 egg, beaten with 3tbs of water or milk
1/2 c. fine bread crumbs on a plate
Serving Suggestion:
Serve one herring per person.
Spring/Summer - serve herring plated with a mixed green salad dressed with lemon and EVOO and fresh croutons with goat cheese and herring roe tapenade.
Winter/Fall - serve herring plated with warm sauteed sweet and sour purple cabbage w/ baby potatoes and accompany this dish with two small herring roe canapes.
Mix: [pre-heat oven to 400 degrees]
Beat the egg and water in a dish large enough to place and moisten a herring. Dust inside the cavity of each herring with pepper and no salt, then stuff each herring with a mixture the two fresh herbs. Holding stuffed herring upside down, squeeze juice of two lemon quarters into each cavity. Dip each stuffed herring quickly into the beaten egg then roll in the bread crumbs and place onto baking sheet. It is better to place herring with the cavity side down on the baking sheet while using the squeezed and quartered lemon wedges to form a base to support herring and keep the stuffing inside. Grind fresh pepper and salt over the top of the breaded herring and bake for 20 minutes.
Required Time: prep - 10 minutes; cook - 20 minutes
On April 26th, I made this great recipe for my family using the 2009 Otolith Best Catch Herring. Baked Stuffed Herring is a visual and gastro delight which is best enjoyed with friends.
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