CD HD 25mins plus cooling
Hors d'oeuvre Starter
Appetizer Healthy Eating Gluten Wheat Dairy Free
tbsp Olive oil
Shallots, finely chopped
tbsp White wine vinegar
fl oz Fresh Fish stock
tbsp Tomato Paste
of Cucumber to garnish
Remove the head from the herring and fillet the fish. Cut each fillet into 3
Heat the oil in a small pan and lightly fry the shallots. Cut the tomatoes into
even-sized pieces and add to the pan together
with the garlic, vinegar, stock, tomato paste
salt and pepper.
Bring to the boil and simmer for a few minutes until the sauce thickens.
Add the pieces of herring, cover and poach in the sauce for 10 minutes
or until tender. Cool.
Serve cold as a starter, garnished with cucumber slices.
More Starter Recipes | Summer Recipes
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