Herrings rolled with mustard & pancetta
Securing the fillets with cocktail sticks is a neat way of cooking enough fish for four without it being fiddly
- Prep: 30 mins
Cook: 20 mins
- Serves 4
- Easy
Ingredients
- 8 herring fillets
- 2 tbsp Dijon mustard
- 8 thin slices pancetta
- 8 bay leaves
- 1 lemon, cut into 8 thin slices
- 1 tbsp olive oil
Method
-
Heat oven to 220C/fan 200C/gas 7.
Lay the fillets, skin-side down, brush them
with mustard and lay a slice of pancetta on
each. Starting from the tail end, roll the fillet
up with the pancetta into a spiral, then secure
with a toothpick, a bay leaf and a lemon slice.
Sit the fillets in a baking tray or ceramic dish.
-
Drizzle the fillets with olive oil, then roast
for 15-20 mins until cooked through and
starting to brown at the edges. Serve 2 fillets
per person with new potatoes or a crunchy
apple and onion salad.
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