Grilled Fresh Herrings
Ingredients
Directions
Prepare the grill
Heat the grill to high.
Brush the grill bars with oil.
Cook the fish
Place the fish on the grill and broil for 10 to 15 minutes over a clear fire.
When one side is done, lift the fish, re-oil the grill, and turn the fish over.
Serve
Serve immediately on a hot dish with mustard or maitre-d’hotel sauce.
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.
Explore the science
What each ingredient does
- Herrings
- Oily flesh that stays moist and develops a savoury, charred flavour on the grill.
- Oil
- Coats the grill bars so the fish does not stick and tear when turned.
The step that matters
Turning the fish. Fish is delicate and sticks to hot bars. Re-oiling the grill and lifting the fish cleanly once one side has set helps it keep its shape and skin intact.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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