Читать книгу The New English Table: 200 Recipes from the Queen of Thrifty, Inventive Cooking - Rose Prince - Страница 79

Herrings in Buckwheat Groats

Herring fillets rolled in eggs and buckwheat, then shallow-fried and eaten with a good, piquant sauce. It is essential to buy very fresh herring. Herring roes are also good prepared like this.

Serves 4

200g/7oz buckwheat groats

4 large or 8 small herring fillets

1-2 eggs, lightly beaten

sunflower oil

sea salt and freshly ground black pepper

For the sauce:

2 egg yolks

2 teaspoons Dijon mustard

300ml/½ pint light olive or sunflower oil

lemon juice, to taste

3 hardboiled egg whites, chopped (see Kitchen Note below)

1 tablespoon capers, rinsed, squeezed and chopped

5 cornichons (baby gherkins), chopped

1 shallot, finely chopped

leaves from 1 sprig of parsley, chopped

leaves from 2 sprigs of tarragon, chopped

leaves from 2 sprigs of chervil, chopped (if available)

First make the sauce. Put the egg yolks in a bowl with the mustard, then gradually whisk in the oil bit by bit until you have a thick emulsion. Add the remaining sauce ingredients, taste and add a pinch of fine sea salt if necessary. Set to one side.

Season the groats with salt and pepper. Dip the herring fillets in the beaten egg, then roll them in the buckwheat groats. Pour enough oil into a heavy-bottomed frying pan to cover the base well. Heat the oil and fry the herrings over a medium to high heat for about 2 minutes on each side, until the groats are golden and the fish is firm. Eat hot, with the sauce.

	Kitchen note
Grate the hardboiled egg yolks over the braised chicory, to make a richer dish.