Saturday, 11 January 2014

Mediterranean herring bake

Yeah, it's fish for dinner - again. But this herring dish is not one of the most traditional ones. Seeing how Mediterranean food and especially Spain is so close to this blog's heart, this herring bake got a Mediterranean makeover: tomato, basil, garlic... and chorizo. I mean, when did that ever make anything any worse? But sure, in order to keep this dish kosher/ halal/ pescatarian--friendly you can leave it out too.

Serves 4-6

Tomato sauce:

3 garlic cloves
1 tbsp red wine vinegar
1 tbsp sugar
1 tbsp tomato concentrate
4 dl tomato juice (or passata)
salt, black pepper
butter or oil

Start with making the sauce so it has time to cool before pouring over the fish. Peel and finely mince the garlic. Sauté in oil. Then add red wine vinegar and sugar. Stir for a while and then add tomato concentrate and tomato juice. Cook over moderate heat for about 10 minutes, add a knob of butter or oil and season. Let cool while you prepare the fish.


800 g herring fillets
125 g chorizo (charcuterie kind)
finely grated zest of 1 lemon
bunch of basil
garlic powder
salt, black pepper

Remove the fins. Lay out the fillets skin side down lined next to each other. Sprinkle lemon zest, salt, pepper and garlic powder on the fillets. Then place a basil leaf on each fillet, top with 1/2-1 slice of chorizo (depending on the size) and roll. Place the roulades seam side down into a lightly oiled oven dish. Pour tomato sauce on top and bake at 200º for about 20 minutes.




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