Good Fish Guide
Fish of the month recipe for Herring or sild
Barbeque herring, roasted cucumber, soy & dill dressing
For The Soy Dressing (Make Ahead)
Mix the ingredients and gently warm the dressing to around 70c for 3 hours and leave to infuse and cool.
For The Dill Oil (Make Ahead)
Blanch and refresh the dill then place into oil and warm to around 70c for two hours and leave it to infuse
To Prepare The Tomatoes
Blanch the tomatoes for 30 seconds in boiling water and refresh in cold water. Remove from the water and marinate in soy dressing for around 30 minutes.
For The Baby Artichokes
Cook the baby artichokes with lemon juice in water for 12-15 minutes until soft. Cool in the liquid. When cool, halve and remove heart from the centre. Place in with the tomatoes when ready to marinate.
For The Roast Cucumber
Cut the cucumber into four 13cm pieces and roast in a dry pan for 3 minutes to gain colour. Add some oil and cook for a further 3 minutes to soften. Do not overcook or they will become mushy.
To Make The Cucumber Ribbons
Peel the cucumber into ribbons with a peeler, salt for two minutes, pat dry and marinate in a little olive oil.
To Prepare The Herring
Marinate the herring in a mixture of dill oil and soy dressing before barbecuing.
Place the herring on the plate and dress with the tomatoes and roasted cucumber. Foil the ribbons and finish the dish with the artichokes and a leaves. Dress with both oil and soy dressing and some olive oil.
Cook the herring over the coals for around 3-4 minutes, making sure the fish does not overcook.