With
this cooking holiday in the beautiful and relaxing Dordogne
region of South West France you will learn to cook like
a pro . . . experience the finest of wines, great food
and the traditional markets as you take your culinary
skills to the next level.
Grilled
Herring Fillets with a Cider Vinegar and Butter Sauce
This
is one of Rick Stein's recipes which we have
kindly had permission to reproduce which should
whet your appetite for more.
To
find out more about Rick Stein and his passion
for seafood have a look at his biography
page.
For
further information about his restaurants in
Padstow, Cornwall, his new cookery school and
to see his online delicatessan visit his website
- click
here.
If
you would like to know more about his books
and how to order them have a look at our Bookstore
which will also link you to Amazon for further
details.
Ingredients
8
x 75g (3oz) herring fillets
a little sunflower oil
50ml (2fl oz) good quality cider vinegar
175g (6oz) chilled unsalted butter, cut into
small pieces
Salt and freshly ground black pepper
Method
Pre-heat
the gill to high. Brush the herring fillets
very lightly with oil and season on both sides
with some salt and pepper. Put, skin-side
up, on a lightly buttered baking tray or the
rack of the grill pan. Grill for 2 - 3 minutes.
Meanwhile,
bring the vinegar to the boil in a small pan.
Whisk in the butter, a few pieces at a time,
until you have a smooth, emulsified sauce.
Season to taste with salt and pepper.
Put
two herring fillets, one resting on top of
the other, onto four warmed plates and spoon
over some of the sauce. Serve with some boiled
new potatoes.
Serves
4
Rick
Stein
To
visit Rick Stein's website which features regular
new recipes - click
here
This
is one of Rick Stein's recipes which we have
kindly had permission to reproduce which should
whet your appetite for more.
For
further information about his restaurants in
Padstow, Cornwall, his new cookery school and
to see his online delicatessan visit his website
- 
