Stuffed herring from the oven, an old recipe from grandma
So, it goes straight to the weekly market. Because tomorrow it is with me!
4 recessed herrings (with head and tail)
Salt, white pepper
1/2 roll, diced
1 cup of lukewarm water
2 small shallots, finely chopped
1 garlic clove, press through the garlic press
1/2 bunch of mixed herbs (parsley, basil, rosemary)
1 to 2 tablespoons almonds, grated
Juice of a lemon
1 egg yolk
4 small branches of rosemary
8 slices of Danish bacon (bacon)
6 tbsp olive oil
Rinse the pegs and pat dry, salt inside and pepper. Mix the soaked and well-pressed rolls with shallots and onion cubes, garlic, herbs, almonds, a little lemon juice and egg yolk. Strong taste.
Preheat the oven to 210 ° C (circulating air 190 ° C, gas stage 4)
Fill the mass into the herring. Cover each fish with rosemary and wrap with 2 slices of bacon. Put the pegs in a fireproof mold, brush with the remaining lemon juice and olive oil. Bake in preheated oven for about 20 minutes. I serve fried potatoes from fresh potatoes. Also taste very good rosemary-basil potato (extra small variety).
This is a simple cheap meal from the past, but today a delicacy.
