Herrings with shallot stuffing
Herrings, mackerel, sardines and other members of the omega-3 family taste delicious. Give these herrings with shallot stuffing a go!
- Preparation Time20 mins
- Cooking Time20 mins
Nutrition per serving
- Energy509 Kcals
- Saturated Fat5.9g
- 4 large herrings, opened flat and boned
- 2tbsp olive oil
- 3 shallots, peeled and finely chopped
- 2tbsp Kikkoman Less Salt Soy Sauce
- 175g/6oz fresh breadcrumbs
- 2 sun-dried tomatoes, finely chopped
- 2tbsp chopped fresh parsley
- 2tsp fresh thyme leaves
- Grated rind and juice of 1 lemon, plus extra wedges to squeeze over
- 2 eggs, beaten
Heat the oil in a pan and soften the shallots. Add the soy sauce, allow to bubble for 1 minute then remove from the heat.
In a bowl, mix together the breadcrumbs, sun-dried tomatoes, parsley, thyme, lemon rind and juice. Tip in the shallot mix and bind together with the beaten eggs.
Place the herring fillets skin down in a greased shallow tin and spoon the breadcrumb stuffing down the middle of each fish. Fold over one side to enclose the stuffing and tie with string.
Preheat the oven to 200°C/Gas mark 6 and bake for 15 minutes or until the herrings are cooked. Serve hot with lemon wedges to squeeze over and accompany with a tomato and onion or mixed salad.
If you are unsure how to bone the herring, ask your fishmonger to prepare it for you.
Mackerel, trout and sardines can all be cooked in the same way. If preferred, prepare the fish as two fillets, sandwich together with the stuffing and tie with string.