simonj
24-02-2011, 10:26 PM
Well, with FG looking like they are coming into power, which will make no difference as they and FF are two cheeks of the one arse, lets get some foreign recipes in considering emmigration figures :(
As always, more pics and notes at the garden blog (http://connemaracroft.blogspot.com/2011/02/scottish-style-herring.html)
http://4.bp.blogspot.com/-2f954dlFmNM/TWZ4xlXKHLI/AAAAAAAAAq4/77xmQqZr4MQ/s320/herring+oats.jpg
Ingredients:
Allow 2 herring per person
Coarse oatmeal
Salt and pepper
Knob of butter
Method:
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.
Sprinkle with salt and pepper and either toss them in a plastic bag with plenty of rolled oats or put the fish on a plate and coat them with oatmeal - you may have to press the oats into the fish to ensure it is fully covered.
Put a knob of butter in the pan - cooking oil or dripping also work - 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).
I'd suggest serving with lemon and parsley - old Scots would not have known such refinements!
As always, more pics and notes at the garden blog (http://connemaracroft.blogspot.com/2011/02/scottish-style-herring.html)
http://4.bp.blogspot.com/-2f954dlFmNM/TWZ4xlXKHLI/AAAAAAAAAq4/77xmQqZr4MQ/s320/herring+oats.jpg
Ingredients:
Allow 2 herring per person
Coarse oatmeal
Salt and pepper
Knob of butter
Method:
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.
Sprinkle with salt and pepper and either toss them in a plastic bag with plenty of rolled oats or put the fish on a plate and coat them with oatmeal - you may have to press the oats into the fish to ensure it is fully covered.
Put a knob of butter in the pan - cooking oil or dripping also work - 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).
I'd suggest serving with lemon and parsley - old Scots would not have known such refinements!