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Cornish Baked Herring

Cornish Baked Herring is a traditional English recipe (originating in Cornwall) for a classic dish of prepared herring pickled with spices, ale and vinegar that's pickled in the marinade. The full recipe is presented here and I hope you enjoy this classic English version of: Cornish Baked Herring.

prep time

20 minutes

cook time

10 minutes

Total Time:

30 minutes

Additional Time:

(+over-night cooling)

Serves:

4

Rating:

Tags : Spice RecipesBaking RecipesBritish Recipes

If there's a fish that's intimately associated with Cornwall, then that has to be the humble herring. A fish once caught in such large numbers that it used to be what the fishermen took home for their dinner table so that all the other, more expensive, fish could be sold at market. This is a classic Cornish supper dish that can be eaten either hot or cold.

Ingredients:

8 herring, cleaned, scaled and filleted
1 tsp ground cloves
1 tsp ground allspice
3 shallots, finely chopped
4 bay leaves
2 sprigs of thyme (preferably lemon thyme)
freshly-ground black pepper, to taste
300ml pale ale
300ml vinegar
sea salt, to taste

Method:

Mix the spices and salt on a plate. Roll the herring fillets in this mixture to coat then lay in a baking dish.

Scatter over the chopped shallots and lay the bayleaves on top. Add the thyme then season liberally with freshly-ground black pepper. Carefully pour in the ale and vinegar then cover the dish with kitchen foil.

Transfer to an oven pre-heated to 170ºC (340ºF) and bake for about 60 minutes, or until the fish fillets are tender and pickled in the vinegar. This dish can be served hot, but is better if allowed to cool, stored in the fridge over night and then serve the following day (this way the fish can marinate in the pickle).