Gordon Ramsay\'s Great British Pub Food

SERVES 4

4 small herrings, about

175-200g each, cleaned

and gutted

sea salt and black pepper

8 tsp Dijon or English

mustard

7-8 tbsp medium

oatmeal

olive oil, to drizzle

STUFFING
2 tbsp olive oil
2 rashers smoked bacon,
chopped
1 medium onion, peeled
and chopped
150g chestnut
mushrooms, trimmed
and roughly chopped
2 tbsp medium oatmeal
1 tbsp lemon juice
small bunch of flat-leaf
parsley, leaves only,
chopped
few lemon thyme sprigs,
leaves stripped

TO SERVE
lemon wedges
crusty bread

112 CATCH OF THE DAY

Baked stuffed

herrings

Stuffing herrings with a breadcrumb or oatmeal mixture

was originally a way to bulk up the meal and make the fish

go further. In any case, it is a delicious way to treat this

rich, oily f ish. Our mushroom, bacon and oatmeal stuffing

has a great flavour and texture; it can also be used to stuff

chicken or pork.

Preheat the oven to 200°ClGas 6. To prepare the stuffing, heat the

olive oil in a frying pan over a medium heat. Add the bacon and fry for

3-5 minutes until browned and most of t he fat has rendered. Add the

onion, mushrooms and some seasoning. Cook, stirring occasionally,

for another 4-6 minutes until the o nion is soft. T ake the pan off the

heat and stir in the oatmeal, lemon juice and hl s. Transfer to a bowl,

then taste and adjust the seasoning. Leave to cool slightly.

Rub the herrings all over with salt and pepper, seasoning the cavities

as well. Brush o r rub each side of the fish with mustard, then coat with

oatmeal. Place on a lightly oiled baking tray and spoon the mushroom

and bacon stuffing into the cavities.

Drizzle the herrings with olive oil and bake for '5-20 minutes, carefully

turning each fish halfway through cooking. The herrings are ready

when they feel just firm if lightly pressed, and the flesh comes away

from the bone easily.

Serve the stuffed herrings immediately, with some lemon wedges and

crusty bread on the side.