This is one of Rick Stein's recipes which we have kindly had permission to reproduce which should whet your appetite for more.

To find out more about Rick Stein and his passion for seafood have a look at his biography page.

For further information about his restaurants in Padstow, Cornwall, his new cookery school and to see his online delicatessan visit his website - click here.

If you would like to know more about his books and how to order them have a look at our Bookstore which will also link you to Amazon for further details.

Ingredients

8 x 75g (3oz) herring fillets
a little sunflower oil
50ml (2fl oz) good quality cider vinegar
175g (6oz) chilled unsalted butter, cut into small pieces
Salt and freshly ground black pepper

• Pre-heat the gill to high. Brush the herring fillets very lightly with oil and season on both sides with some salt and pepper. Put, skin-side up, on a lightly buttered baking tray or the rack of the grill pan. Grill for 2 - 3 minutes.

• Meanwhile, bring the vinegar to the boil in a small pan. Whisk in the butter, a few pieces at a time, until you have a smooth, emulsified sauce. Season to taste with salt and pepper.

• Put two herring fillets, one resting on top of the other, onto four warmed plates and spoon over some of the sauce. Serve with some boiled new potatoes.

Serves 4

Rick Stein

To visit Rick Stein's website which features regular new recipes - click here