An unusual combination of flavours, this tasty lunch or dinner dish is made with herrings, lemons, apples and shallots.
6 herrings, filleted and halved
1 tablespoon lemon juice
1 oz. butter, melted large cooking apples, peeled, cored, thinly sliced and sprinkled with
1 teaspoon lemon juice
4 shallots, finely chopped
2 teaspoon salt
½ teaspoon black pepper
2 teaspoon dried thyme
2 fl. oz. cider
6 parsley sprigs
Preheat the oven to fairly hot 375°F (Gas Mark 5, 190°C).
Wash the herring fillets under cold running water and pat them dry with kitchen paper towels. Sprinkle the her-rings with the lemon juice and set aside.
1 tablespoon of the butter, generously grease a large ovenproof dish. Line the bottom of the dish with half of the apple slices and sprinkle over half of the shallots. Lay the fish on top and sprinkle on the salt, pepper, thyme and the remaining shallots. Pour in the cider and cover with the remaining apple slices. Pour the remaining melted butter over the top.
Cover the dish with a lid or aluminium foil.
Place the dish in the centre of the oven and bake for 30 to 40 minutes, or until the fish flakes easily when tested with a fork.
Remove the dish from the oven, garnish with the parsley sprigs and serve immediately.