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Herring Parcels With Mustard Butter

Western.Chefs's picture
  Butter 3 Ounce, softened
  Dijon mustard 2 Tablespoon
  Chopped parsley 2 Tablespoon
  Salt To Taste
  Ground black pepper To Taste
  Herrings/Mackerel 2 , cleaned and heads removed
  Lemon 1⁄2 , cut into wedges

Combine the softened butter with the mustard, parsley and seasoning. Shape two pieces of foil, each 23 by 23 cm (9 by 9 inches) into two boat-shapes suitable to hold the fish. Spread a little of the savoury butter on the bottom of the foil. Fill the cavity of each fish with more of the savoury butter, reserving 2 x 5 ml spoons (2 teaspoons). Make three slits at a slant on each side of each fish.
Place each fish in a foil 'boat' and top with the reserved butter. Cook over the barbecue for about 10 to 15 minutes, turning once during cooking. Serve in the boat to keep the juices and garnish with the lemon wedges. Serves 2
Note: For lemon tarragon butter, beat 125 g (4oz) butter with 3 x 15 ml spoons (3 tablespoons) lemon juice, 1 x 15 ml spoon (1 tablespoon) chopped fresh tarragon and seasoning. Score the fish and spread with the butter. Place in foil boats and cook as above.

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