NEW YORK'S SEAFOOD COUNCIL: HERRING RECIPES

Baked Stuffed Herring
Serves 6 to 8

Ingredients

Method

8

Herring, whole, medium sized or 16 fillets with skin on

If whole herring were purchased, scale and then fillet the fish. Leave the skin on. Wash the fillets that you prepared or purchased and pat dry. To make the stuffing combine bread crumbs, 3 ounces of softened butter, parsley, thyme and garlic in a bowl. Stir lightly until mixed. Mix the eggs, lemon zest and lemon juice in a separate bowl. Add egg mixture to the crumbs and mix. Add salt if desired. Place half of the herring fillets on a well-oiled baking sheet skin side down. Top each fillet with 1 ½ ounce of stuffing and spread it evenly over the length of the fillet. Place the second fillet on top and press down lightly. Brush the fish with the remaining melted butter. Bake at 350°F for 15 to 20 minutes or until fish turns opaque and flakes easily when tested with a fork.

8 ounces

Bread crumbs

5 ounces

Butter

1 tsp.

Parsley, chopped

1/2 tsp.

Thyme

1 clove

Garlic, grated

1

Egg, beaten

1/4 tsp.

Lemon zest, grated

2 ounces

Lemon juice

Salt, to taste

Adapted from a recipe provided by Gunter Grossmann, Culinary Arts Center, New York Institute of Technology

Ingredients		Method
8	Herring, whole, medium sized or 16 fillets with skin on	If whole herring were purchased, scale and then fillet the fish. Leave the skin on. Wash the fillets that you prepared or purchased and pat dry. To make the stuffing combine bread crumbs, 3 ounces of softened butter, parsley, thyme and garlic in a bowl. Stir lightly until mixed. Mix the eggs, lemon zest and lemon juice in a separate bowl. Add egg mixture to the crumbs and mix. Add salt if desired. Place half of the herring fillets on a well-oiled baking sheet skin side down. Top each fillet with 1 ½ ounce of stuffing and spread it evenly over the length of the fillet. Place the second fillet on top and press down lightly. Brush the fish with the remaining melted butter. Bake at 350°F for 15 to 20 minutes or until fish turns opaque and flakes easily when tested with a fork.
8 ounces	Bread crumbs
5 ounces	Butter
1 tsp.	Parsley, chopped
1/2 tsp.	Thyme
1 clove	Garlic, grated
1	Egg, beaten
1/4 tsp.	Lemon zest, grated
2 ounces	Lemon juice
	Salt, to taste