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RECIPES

Two seasonal herring recipes




by Webmaster, 24th February 2020

Find out what you've been missing with these two quick and easy recipes for seasonal herring and wines to accompany them – yum!

Fresh herrings in Amalfi lemon

Serves 4
Preparation time: 30 mins, plus 12 hours plus marinating time


Ingredients

  • 455g herring fillets, fresh or defrosted
  • 6 lemons, preferably Amalfi or Sicilian
  • Sea salt and crushed black peppercorns
  • 4 bay leaves
  • 200ml olive oil

Method
1. Cut the fish fillets into three pieces. Arrange with the bay leaves in a single layer in a large shallow dish and squeeze the juice of 5 of the lemons over the top. Thinly slice the remaining lemon and set aside.
2. Season then cover loosely with cling film, and allow to marinate in the refrigerator for at least 12 hours.
3. Remove the fish from the marinade and transfer to a serving dish. Pour over the olive oil and garnish with the remaining thinly sliced lemon.
4. Serve as a starter with fresh foccacia.

 

Mediterranean herring

Serves 4
Preparation time: 20 mins
Cooking time: 5 mins

Ingredients

  • 2 x 115g herring fillets 
Rind and juice of half a lemon
Rind and juice of half lime
2 tbsp ready-made Mediterranean spice rub (or make your own using your favourite Mediterranean herbs and spices, such as paprika, oregano, garlic, black pepper)
  • Lime to garnish

Method
1. Preheat the grill.
2. Place the fish onto a board skin side up and make three diagonal cuts on the skin of the fish. Spoon over the rind and juice of the lemon and lime and rub with the spice mixture. 
3. Cook under the grill for 4-5 minutes, or until crispy. 
4. Garnish with lime and serve with a mixed salad.

Recipes and imagery courtesy of Fish is the Dish, a Seafish initiative. www.seafish.org

 

TIPPLE

Tanners’ wine aficionado Tiffany Vernon finds four wines to complement these herring dishes...

This delicious and zesty Herring in Amalfi Lemon matches well with a white wine retaining refreshing acidity to match the lemon juice and cut through the oily fish. My top recommendations for this dish are:

Pouilly-Fumé Château de Tracy (£22) which is a sumptuously rich Sauvignon Blanc from the Loire Valley in France. It has a lemon core on the palate complemented by a mineral character and underlying flintiness along with a touch of jasmine. The grapes of Pouilly-Fumé are grown on limestone-based soils that are rich in minerals, which some say lend the wine its unique mineral and flinty characteristic.

Or keep it Italian with Fiano di Avellino, Terredora di Paolo (£20.50) which showcases a lemon and green apple-laced drink accompanied by honey-coated hazelnuts and a gentle smoky character. This works wonders if your focaccia has fresh herbs in it!

For the Mediterranean Herring, I think focusing in on the lime juice and spices within the dish is key. Dry Riesling, such as from the Clare Valley in Australia, will tick all the boxes here but my top pick is an Alsace Riesling – Henri Ehrhart Riesling, Grand Cru Kaefferkopf (£13.70) which bursts into your mouth with lip-puckering lime zestiness accompanied by elderflower, green apple and a dab of lemon sherbet. I adore how well this matches lime-based dishes and feels a little fresher on the palate compared to some New World Rieslings.

Alternatively, try something a tad more unusual with Tons de Duorum Branco (£9.50) which wows with its lime-dominated citrus character muddled together with tropical fruit, floral elements and a mineral streak. This comes from the Douro Valley in Portugal – the same area where Port is made – and is created from a mix of indigenous grape varieties which are often referred to as a ‘field blend’. This means the winemaker doesn’t know specifically what percentage of each grape variety is in the wine and can be incorporating as many as 10 different varieties!

Prices subject to changes in duty. Tanners Wines, 102/103 Tremarl Industrial Estate, Ffordd Maelgwyn, Llandudno, Conwy LL31 9PN. Tel: 01492 874009. tanners-wines.co.uk

 

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