| CATEGORY |
CUISINE |
TAG |
YIELD |
|
French |
Sainsbury9, Sainsbury’s |
4 |
servings |
INGREDIENTS
| 4 |
lg |
Herrings; cleaned and boned, |
|
|
; heads and tails |
|
|
; removed |
| 200 |
ml |
Red wine vinegar; (7 fl oz) |
| 1 |
sm |
Onion; sliced |
| 4 |
|
Cloves |
| 2 |
|
Bay leaves |
| 6 |
|
Peppercorns |
| 4 |
|
Sprigs dill |
| 2 |
ts |
Sugar |
| 2 |
ts |
Wine vinegar |
| 2 |
ts |
French mustard |
| 6 |
|
Spirgs of fresh dill chopped finely |
| 4 |
tb |
Greek-style yogurt |
|
|
Pepper |
| 1 |
|
Lollo rosso lettuce |
| 4 |
|
Lage carrots; grated |
| 1/2 |
|
Cucumber; sliced |
INSTRUCTIONS
GENERAL
FOR THE SAUCE
FOR THE SALAD
865 Preheat the oven to Gas Mark 2 / 150°C / 300°F.
Roll each herring, starting from the head end, and secure with a cocktail
stick. Place in a deep ovenproof dish and add the vinegar and 4 tablespoons
water.
Cover with the onions slices, cloves, bay leaves, peppercorns and dill.
Cover with foil and bake in the oven for 1 hour.
Leave the fish to cool in the liquid for about 1 1/2 hours.
Meanwhile, to make the sauce, mix together the sugar, vinegar, mustard,
dill and yogurt. Season with pepper.
Drain the herrings and remove cocktail sticks.
Arrange the lettuce, carrot, cucumber, herrings and sauce on four small
plates.
Serve with wholemeal bread.
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