Grilled herring with devilled butter

Name: Grilled herring with devilled butter
Yield: 2
Ingredients: 4 good sized herrings; Olive oil; Salt; 100 g / 4 oz soft butter; ½ tsp cayenne pepper; 1 heaped tbsp finely chopped parsley; ½ tsp ground white pepper; ½ tsp ground ginger; ½ tsp curry powder; Squeeze of lemon juice

Recipe by Mitch Tonks

Serves:: 2

"This is a very English recipe and I am assuming the word devil comes from the fact that it can be hot and spicy and I can just hear somebody describing it as “devilishly hot”. But spices and herbs work exceptionally well with oily fish and whilst here I am using it with herrings, it would also work well with mackerel, a plate of sprats or even a nice roasted piece of cod or John Dory." - Mitch

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Ingredients

4 good sized herrings

Olive oil

Salt

100 g / 4 oz soft butter

½ tsp cayenne pepper

1 heaped tbsp finely chopped parsley

½ tsp ground white pepper

½ tsp ground ginger

½ tsp curry powder

Squeeze of lemon juice

Method

Pre-heat your grill and brush your herrings with a little salt and olive oil.

Place under the grill and cook for 5 – 6 minutes until the skin starts to crisp and bubble.

To make the butter just combine the remaining ingredients to your taste.

When the herrings are cooked remove them from the grill then dot the devilled butter over the hot fish and allow it to melt.

This dish is wonderful eaten with a bowl of boiled minted new potatoes.

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Mitch Tonks

Mitch Tonks is a restaurateur, food writer, CEO and ambassador for the MSC. Passionate about changing the way people experience seafood in the UK he has a true passion for the sea.

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