Grilled herring with sweet and sour grape pickle
For the pickle
- 400 g seedless white grapes
- 5 sprigs tarragon
- 250 ml white wine vinegar, or champagne vinegar
- 90 ml honey
- ½ tsp salt
For the herring
- extra virgin olive oil
- 8 x 140 g herring fillets, boned
For the salad
- 2 tbsp extra virgin olive oil
- 1 tbsp balsamic vinegar
- 85 g mixed salad leaves
- mint leaves
- 20 fresh coriander leaves
- lemon wedges, to serve
- To make the pickle: put the grapes in a 300ml capacity sterilised preserving jar with the tarragon sprigs.
- 2. Put the vinegar and honey in a medium pan and bring to the boil. Boil for 2 minutes, then add the salt and pour the mixture over the grapes.
- 3. Seal the jar immediately. For the best results, store in a cool, dark place for up to 1 month before opening.
- 4. To cook the herring: preheat the grill.
- 5. Drizzle a little olive oil onto a baking tray. Place the herring on the tray, skin side up and season with salt and pepper. Place under the grill for 3-4 minutes until cooked.
- 6. Meanwhile make the salad: whisk together the oil and vinegar to make a dressing.
- 7. Toss the salad and herb leaves in the dressing and place on a serving plate.
- 8. To serve: place the cooked herring on the serving plate and serve with a spoonful of the grape pickle and a wedge of lemon.
Photo courtesy: www.fishisthedish.co.uk