Harengs a la Boulangere

A delicious dish of herrings baked zoith herbs, lemon juice, potatoes and onions, Harengs a la Boulangere (ah-reng ah lah boo-lahn-jair) makes a quick and inexpensive light lunch or dinner meal.


1 oz. plus

1 teaspoon butter

4 medium-sized potatoes, peeled, washed, parboiled and thinly sliced

6 herrings, filleted, washed and dried -½ teaspoon dried marjoram

2 teaspoon dried thyme

1 teaspoon salt

2 teaspoon black pepper

1 tablespoon lemon juice

2 medium-sized onions, thinly sliced and pushed out into rings 4 fl. oz. water

Preheat the oven to fairly hot 375°F (Gas Mark 5, 190°C).

With the teaspoon of butter, grease a large baking dish. Line the bottom of the dish with half of the potato slices. Lay the herring fillets on top and sprinkle over the marjoram, thyme, 2 teaspoon of the salt and 1 teaspoon of the pepper.

Pour over the lemon juice. Cover the fish with the onion slices. Lay the remaining potato slices on top. Pour over the water. Cut the remaining butter into small pieces and dot them on top of the potatoes. Sprinkle over the remaining salt and pepper.

Cover the dish with a lid or aluminium foil. Place the dish in the centre of the oven and bake for 40 minutes, or until the potatoes are tender and the fish flakes easily when tested with a fork.

Serve immediately, in the dish.