fillets – bFeedme

This dish works best with Herrings that havenâ€™t been smoked or flavoured, as this may contrast the tastes that you get from the dish.

As well as this, itâ€™ll also be worthwhile having a mixture of sides â€“ Iâ€™ve found that a range of seasonal vegetables- such as these spicy ones- always works well with a range of Seafood dishes.

To Serve 4
4 Herrings weighing around 225g, gutted and filleted, heads removed
1tbsp Olive Oil
4tbsp Pinhead Oatmeal
1tsp Dill Seed
Rind and Juice of 1 Lemon
Salt
Pepper
Â½ Cucumber
1 Little Gem Lettuce
50g Butter
2tbsp Fresh Dill leaves, finely chopped

1. Rinse the Herrings off, and pat them dry on a piece of Absorbent Kitchen Paper, then smear the fleshy side of each Fish Fillet with a little bit of Olive Oil. Place on a Grill tray lined with Foil, fleshy side up.
2. In a medium sized bowl, mix the Oatmeal, Dill Seed, Lemon Rind, Salt, Pepper, and mix well. Sprinkle the mixture over the Herring Fillets, and pat down lightly to give a good coating.
3. Peel the Cucumber, halve it lengthways, then peel out the soft juicy centre using a teaspoon. Cut into slices about half an inch thick, and cut the Little Gem Lettuce into similar sized pieces.
4. Grill the Herrings for about five minutes, until the topping is browned off.
5. Whilst the Herrings are cooking, melt the Butter in a pan along with the Lemon Juice. To the pan, add the Cucumber and Lettuce to the pan, and stir until the Leaves begin to wilt, then add the chopped Dill Leaves then season to taste with Salt and Pepper.
6. Serve fresh from the heat, on a warmed plate.

Photo Courtesy of: La.Catholique

These Mushrooms are quite rare, but the unique flavours and aromas that are in different varieties range from fruity, through to woody and spicy. However, if you canâ€™t find these on their own for this recipe, use Mixed Mushrooms.

To serve 4
4 Slices of White Bread
4 Cod Steaks, each weighing around 175g
75g butter
2tbsp Vegetable Oil
Salt and Pepper
4 Spring Onions, finely Chopped
225g Chanterelle Mushrooms (or Mixed Mushrooms)
1 Garlic Clove, peeled and Crushed
3tbsp CrÃ¨me Fraiche
2tbsp Fresh Chives, finely Chopped
3tbsp Flour

1. Remove the crusts from the Bread, and cut into a similar size and shape to the Cod Steaks.
2. Heat half of the Butter and Oil in a pan, and fry the Bread slices until crisp and golden on both sides, and keep warm.
3. Season the Cod, then coat with Flour. Heat the rest of the Butter in a pan, and then Fry the Cod for about five minutes on each side, until cooked through and golden brown in colour, before removing from the pan and keeping warm.
4. In the pan, add the Spring Onions, Mushrooms and Garlic, and cook off for around five minutes until the juices from the Mushrooms are starting to run. Stir the CrÃ¨me Fraiche into the pan, and heat through gently, and mix in half of the Chives.
5. On a plate, place the Fried Bread (or croute) in the centre, then position a Cod Steak on top, then spoon some of the Mushroom Mixture on top of the fish, and some of the juices around the plate.
6. Sprinkle with the remaining Chives and serve at once.

Photo Courtesy of: laura padgett

Oatmeal Crusted Herrings

Pan Fried Cod with Chanterelle Mushrooms