Recipe
for :
This
recipe for Barbecued Herring comes from Seafish - www.seafish.org
 Established
in 1981 the Sea Fish Industry Authority, known as Seafish,
works across all sectors of the UK seafood industry
to promote good quality, sustainable seafood. Its research
and projects are aimed at raising standards, improving
efficiency and ensuring that the industry develops in
a viable way.
Seafish delivers expert knowledge, skills and support
which help the UK seafood industry secure a sustainable
and profitable future. It is the UK’s only cross-industry
seafood body working with fishermen, processors, wholesalers,
seafood farmers, fish friers, caterers, retailers and
the import / export trade.
Ingredients
for Barbecued Herring
8
herring, cleaned
30g (1oz) butter or margarine
2 small onion, finely chopped
900g (2lb) fresh rhubarb sticks
300g (10 and a half oz) long grain rice, cooked
grated rind and juice of 2 oranges
sprigs of fresh rosemary
salt and black pepper
sunflower oil
300ml (10fl oz) water
2 x 15ml spoon (2 tablespoons) brown sugar (optional)
How
to make Barbecued Herring
- Melt
the butter in a saucepan and cook the onion until
transparent.
- Chop
2 sticks rhubarb into small pieces and add to the
onion with the cooked rice, orange rind, and a little
chopped rosemary. Season to taste.
- Divide
the stuffing between the herring. Make 3 cuts across
the flesh and brush with oil.
- Lay
the sprigs of rosemary across the barbecue and cook
the fish on top for about 8 - 10 minutes, turning
once. (Alternatively use a fish clamp or foil).
- Meanwhile,
slice the remaining rhubarb and cook with the water
and orange juice until soft.
- Sweeten
if necessary and serve with the barbecued herring.
Serves
8
Seafish
www.seafish.org
Reproduced
with the permission of Seafish - www.seafish.org
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