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Herrings rolled with mustard & pancetta

Herrings rolled with mustard & pancetta

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A star rating of 4 out of 5.4 ratingsRate
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 4

Securing the fillets with cocktail sticks is a neat way of cooking enough fish for four without it being fiddly

  • Egg-free
Nutrition: per serving
NutrientUnit
kcal409
fat30g
saturates5g
carbs1g
sugars1g
fibre0g
protein34g
salt1.79g
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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

  • STEP 1

    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.

  • STEP 2

    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.

Goes well with

Recipe from Good Food magazine, October 2008

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Overall rating

A star rating of 4 out of 5.4 ratings
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