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BAKED STUFFED HERRINGS

Ask your fishmonger to gut and to slit and remove the back bone. Save the roe. Chop the herbs and the shallots and blend with the butter. Soak the bread in the cream, add 2/3 of the butter. Season with salt and pepper and a pinch of Cayenne pepper. Place the herrings on a cutting board, open them up, spread with stuffing and lay in the lightly seasoned roe. Close up the herrings, wrap them in buttered brown paper and place in an ovenproof dish. Set the oven on the highest heat, as soon as the paper colors on the top, turn the herrings over. Serve in the papillote, with the remaining herb butter and with boiled potatoes.
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6 herrings with roe
1/2 cup butter
2 oz crustless dry white bread
4 tbsp cream
4 shallots
salt, pepper, Cayenne pepper
1 cup chopped fresh herbs
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30
mn
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40
mn
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Nord-Pas de Calais
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Fish
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Sauvignon
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