Grilled Herrings

Grilled Herrings © kvalifood.com

Grilled herrings are one of the quickest ways to prepare fresh herring. The herrings are brushed with oil and lemon juice, stuffed with a sprig of dill, and grilled in the oven until the skin is crispy and the flesh just cooked through. A simple dish that relies on good ingredients.

Ingredients

Yields 4 servings

  • 8 boned herrings
  • 8 sprigs fresh dill
  • 1–2 tbsp oil
  • 1 tbsp lemon juice
  • salt
  • pepper

Accompaniment

  • warm potato salad

Directions

Prepare the herrings

Turn on the oven’s grill function. Clean, rinse, and dry the herrings thoroughly. Sprinkle a little salt and pepper on the flesh side. Place a sprig of dill inside each herring.

Grill the herrings

Cover the grill rack with foil and brush it with oil. Place the herrings skin side up. Brush with a mixture of oil and lemon juice. Grill under the oven’s grill element for about 4–5 minutes on each side, until the skin is crispy and golden.

Serving

Serve with warm potato salad.

Notes

  • Dry the herrings well before grilling — wet fish will steam instead of getting crispy skin.
  • Keep a close eye on the herrings while grilling: they are thin and can dry out quickly.
  • Dill can be replaced with parsley, tarragon, or thyme.
  • The dish also works on an outdoor grill — use a grill basket or foil so the herrings don’t fall through the grate.
  • Fish fillets of plaice or other flatfish can be prepared the same way: fry meunière for 2–3 minutes on each side, drizzle with lemon juice, and sprinkle with a mix of parsley, dill, and chives.