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Cidered Herrings     HT    MC   British  25mins

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2 small Onions - 1 chopped, 1 thinly sliced

2 Tomatoes,  chopped

5 Peppercorns

1 Bay Leaf

Salt & Pepper

240ml/8 fl.oz. Cider

4 Herrings, boned

2 Level teasp Cornflour


Chopped parsley

1 Apple, chopped and tossed in Lemon Juice

4 Sticks of Celery, chopped





1. Put the chopped onion, tomatoes, peppercorns, bay leaf and seasoning into a frying-pan with the cider and bring to the boil.


2. Wash, trim and dry the herrings and put them into the boiling cider; cook on each side for 4 minutes. Transfer to a plate and keep hot.


3. Strain the liquor and return it to the pan. Mix 2 tbsp. of the liquor with the cornflour and add to the remainder in the pan. Bring to the boil, stirring all the time and boil for 2 minutes until the sauce thickens. Pour it over the herrings and decorate with the sliced onion, divided into rings, a few sprigs of watercress and some chopped parsley.


4. To serve -  make a salad with the remaining watercress, apple, celery and a little chopped parsley and serve immediately.




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Main equipment required to prepare fresh fish


Sharp knives - large and small

Chopping board

Kitchen scissors

Fish Scalers (optional)


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