Herrings rolled with mustard & pancetta
Contains pork – recipe is for non-Muslims only
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
Nutrition per serving
- kcal 409
- fat 30g
- saturates 5g
- carbs 1g
- sugars 1g
- fibre 0g
- protein 34g
- salt 1.79g
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.