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Herring with Drambuie Butter
Herring in oatmeal is a classic Scottish
dish. In more modern times, chefs have added their own touches to the
basic dish. Drambuie Butter is one way of adding to the flavours.
Ingredients:
Allow two herrings per person
4 oz unsalted butter (one stick)
2 teaspoons lemon juice
1 tablespoon finely chopped parsley
3 tablespoons Drambuie liqueur
Method:
Prepare the herring as below, after you have
prepared the Drambuie Butter.
To make the Drambuie Butter:
Simply soften the butter but don't melt
it.
Beat in the other ingredients and then roll out into a cylinder shape with a diameter of about one inch.
Wrap in foil/greaseproof paper/vegetable parchment/waxed paper and leave in the refrigerator to harden again.
To serve:
Cut into slices and place two on each fish immediately before serving
the cooked herrings.
Add garnish of cress or lemon according to preference.
Any leftover butter can be put on a tray and frozen and stored in
small freezer bags.
But don't keep them for more than one week.
Prepare and cook the Herring as follows:
To Clean & Fillet the herring:
Cut along the underside of the herring, lay it on a table, cut side down and hit across the backbone in a few places with a rolling pin or your hand.
Remove the backbone and as many of the smaller bones as possible.
Scrape the scales from the fish with a knife, remove heads and tails.
To coat in Oatmeal:
Sprinkle with salt and pepper and either toss them in a plastic bag with plenty of oatmeal or put the fish on a plate and coat them with oatmeal
You may have to press the oatmeal into the fish to ensure it is fully covered.
To Cook:
Fry in meat dripping or cooking oil, put them in with the skin side upwards first.
Fry until lightly brown, turn and cook the other side.
It should take 5/7 minutes.
Drain the fish on kitchen paper (paper towels).
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