recipe for Barbecued Herring comes from Seafish - www.seafish.org
in 1981 the Sea Fish Industry Authority, known as Seafish,
works across all sectors of the UK seafood industry
to promote good quality, sustainable seafood. Its research
and projects are aimed at raising standards, improving
efficiency and ensuring that the industry develops in
a viable way.
Seafish delivers expert knowledge, skills and support
which help the UK seafood industry secure a sustainable
and profitable future. It is the UKs only cross-industry
seafood body working with fishermen, processors, wholesalers,
seafood farmers, fish friers, caterers, retailers and
the import / export trade.
for Barbecued Herring
30g (1oz) butter or margarine
2 small onion, finely chopped
900g (2lb) fresh rhubarb sticks
300g (10 and a half oz) long grain rice, cooked
grated rind and juice of 2 oranges
sprigs of fresh rosemary
salt and black pepper
300ml (10fl oz) water
2 x 15ml spoon (2 tablespoons) brown sugar (optional)
to make Barbecued Herring
the butter in a saucepan and cook the onion until
2 sticks rhubarb into small pieces and add to the
onion with the cooked rice, orange rind, and a little
chopped rosemary. Season to taste.
the stuffing between the herring. Make 3 cuts across
the flesh and brush with oil.
the sprigs of rosemary across the barbecue and cook
the fish on top for about 8 - 10 minutes, turning
once. (Alternatively use a fish clamp or foil).
slice the remaining rhubarb and cook with the water
and orange juice until soft.
if necessary and serve with the barbecued herring.
with the permission of Seafish - www.seafish.org