Pan-fried oated herring with a bacon, pistachio and pomegranate relish

Pan-fried oated herring with a bacon, pistachio and pomegranate relish

By
From
Leiths How to Cook
Serves
4
Photographer
Peter Cassidy

Ingredients

Quantity Ingredient
8 medium herring
200g small pin-head oats
100-125g butter, plus a little melted to brush

For the relish

Quantity Ingredient
75 g piece smoked bacon
1 shallot
1/4 bunch chives
75ml olive oil
1 orange
1/2 green apple
1/2 pomegranate
25g pistachio nuts
1-2 tablespoons sherry vinegar
salt
freshly ground black pepper

Method

  1. Descale and gut the herring, then bone them, removing the heads. Wipe with kitchen paper and set aside.
  2. To prepare the relish, remove and discard the rind from the bacon and cut the bacon into thin lardons. Halve, peel and finely slice the shallot. Finely chop enough chives to give you 1 tablespoon.
  3. Place a frying pan over a low to medium heat and add the lardons with 1 tablespoon of the olive oil. Sauté until the fat has rendered and the lardons are golden, then remove the lardons to a bowl. Add the shallot to the pan and sauté until starting to soften and caramelise, then add it to the lardons.
  4. Finely grate the zest and squeeze the juice from the orange. Core the apple and cut into small dice. Drizzle a little of the orange juice over the apples to prevent them from discolouring. Extract the pomegranate seeds from the fruit. Add the diced apple, pomegranate seeds and pistachios to the lardon and shallot mixture. Heat the oven to 120°C.
  5. You need 5 tablespoons fat, made up of oil and rendered bacon fat, in the frying pan, so add extra olive oil if necessary to make it up to this amount. Place over a low heat. Add the sherry vinegar and orange juice to taste. Adjust for balance, then immediately pour it over the relish ingredients. Add the chives and a quarter of the orange zest, then taste and adjust the seasoning with salt and pepper. Set aside.
  6. To cook the herring, wipe out the frying pan and place over a low to medium heat. Place the oats on a shallow tray. Brush the herring with the melted butter. Season, then coat the fish on both sides in the oats.
  7. Place half the butter in the frying pan and, when foaming, fry the herring a few at a time until the oats are golden and the herring cooked, about 2–3 minutes each side. Keep them warm in the low oven while you repeat with the remaining herring and butter, wiping out the pan between batches.
  8. Place 2 herring on each plate and spoon a little of the relish and juices on top.

Note

  • For a more substantial accompaniment, you can double the quantity of bacon, shallot, apple, pomegranate and pistachios, and add some green leaves.
Tags:
Leiths School of food and wine
cookery course
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