Grilled herrings with a caper and tomato salsa

The herrings in the recipe are de-boned and restored to the original shape.

The de-boning is easy and makes the fish easier to eat.

Preparation Time: 15 Mins

Cooking Time: 4 Mins

Total Time: 20 Mins

Ingredients

For 2 servings…

2 Herrings        

   Pepper  - freshly ground, black        

   Salt              

   Olive oil         

For the salsa

½ tin              Tomatoes  - chopped 

1 clove             Garlic  - chopped      

30 gms            Capers      

½ tbs              Parsley  - chopped    

                     Pepper  - freshly ground, black  

                     Salt          

Method

Heat a grill to a high temperature.

Remove the head and guts from the herrings.  Slit them along the belly to the tail.  Open up the incision, place them belly-side down on a worksurface and gently tap them on the back.  Turn them over and pull out the spine and as many other bones that you can.

Sprinkle them with a little salt and pepper on both sides, lift them off the board and push them gently back into shape.  Place them on a lightly oiled baking tray and grill for 2 minutes on each side.

For the salsa…

Mix together the tomatoes, garlic, capers, parsley and some seasoning.

Serve the herrings with the salsa.

Wine recommendations

A white wine.

Conventional

     Pinot Gris

Interesting

     Albariño

     Entre-deux-Mers

     Picpoul de Pinet