To Broil Fish
Ingredients
Directions
Prepare
Open the herrings along the belly and clean them.
Remove the backbone, leaving the roe in.
Lay the two herrings together with the open sides facing each other.
Season and broil
Season with pepper and coarse sea salt.
Broil them nicely, preferably after removing the heads.
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
- The main fish; its oily flesh stays moist and rich under direct heat.
The step that matters
Broiling the herrings. Broiling is direct, high heat, so thin fish can dry out or char quickly. The flesh cooks fast and should turn opaque and flake easily, so watch the surface closely and check the thickest part.
“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.
You might also like
Tomato Soup526 recipes
Brown Bread461 recipes
Mutton Broth292 recipes
Yorkshire Pudding264 recipesThe free Flavor Lab newsletter: one surprising pairing a week and the molecular reason it works, in 60 seconds. No spam, unsubscribe anytime.
Prefer an account? Create a free account to save pairings and unlock the full chemistry.