Hey guys, today’s recipe is a simple way to kick up a common fish: Herring. This dainty, delicate tasting fish is cheap, widely available and a cinch to prepare.
In keeping with my seasonal cooking theme, I stuffed it with sliced key limes and butter, and crusted it with flaky sea salt, for a beachy flavour.
You will need:
- 4 whole herring, cleaned, gutted and de-scaled
- Sea salt
- 4 key limes sliced in half, or one normal sized lime in quarters
- 4T salted butter
- 1 egg
- 1c light tasting olive oil, or avocado/walnut oil
- 1T lemon juice
- 1T garlic powder
- 1t pepper
Preheat the oven to 375. Stuff the lime pieces (distribute equally) in the fish, in the stomach cavity. Add the butter.
Season the outside of the fish liberally with sea salt.
Bake in the oven for 20mins.
While the fish is baking, we’re going to make some mayo! Don’t worry, it’s not hard, but it does require your full attention, and possibly a helper.
Add the egg to a processor, and blend until it’s lemon coloured. Alternatively, beat by hand.
Add the lemon juice, blend again briefly. Now here’s the part that you need a helper if you’re doing this without a blender: Adding the olive oil.
Blender: Slowly, and I mean slowly, like dripping slow, add the olive oil to the mixture while blending at the same time. It’s VERY important you do this slowly, or your mayo will not emulsify, and it ends up a runny mess, instead of a lovely thick sauce.
By hand beater/whisk: Get some poor volunteer to slowly pour while you whisk. It is possible to do this by yourself if you’re whisking, but it’s easier to be consistent with a helper.
Mayo is done when it begins to thicken. It will set more in the fridge, but it has to be relatively thick (like custard, almost) already before you refrigerate it. Don’t worry if you don’t get it the first try, it’s definitely something that comes with practice!
Add garlic powder, a pinch of salt and pepper, and serve dolloped over the herring.
Note: Take out the limes before serving.
Like this post? Pin it to your recipe boards!