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Recipe for :

Barbecued Herring

This recipe for Barbecued Herring comes from Seafish -

Seafish Established 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 UK’s only cross-industry seafood body working with fishermen, processors, wholesalers, seafood farmers, fish friers, caterers, retailers and the import / export trade.

Ingredients for Barbecued Herring

8 herring, cleaned
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
sunflower oil
300ml (10fl oz) water
2 x 15ml spoon (2 tablespoons) brown sugar (optional)

How to make Barbecued Herring

  • Preheat the barbecue.
  • Melt the butter in a saucepan and cook the onion until transparent.
  • Chop 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.
  • Divide the stuffing between the herring. Make 3 cuts across the flesh and brush with oil.
  • Lay 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).
  • Meanwhile, slice the remaining rhubarb and cook with the water and orange juice until soft.
  • Sweeten if necessary and serve with the barbecued herring.

Serves 8





Reproduced with the permission of Seafish -