Baked Stuffed Herring (Irish)
Submitted by doo
Traditional Irish baked herring stuffed with lemony breadcrumbs and braised in hard cider. A rustic, hearty supper that brings the taste of coastal Ireland to your table.
YIELD
4 servingsPREP
25 minCOOK
35 minREADY
60 minThis is old-school Irish cooking at its finest: whole herrings packed with a simple breadcrumb stuffing brightened by lemon zest and fresh parsley, then braised in hard cider until the fish turns silky and the kitchen smells like a pub on the coast of Cork.
Herring is one of those underrated fish that deserves a comeback. It’s affordable, sustainable, and packed with omega-3s.
The cider does double duty here, keeping the fish moist while building a light, tangy pan sauce you’ll want to spoon over everything.
Kitchen Tips
- Ask your fishmonger to clean and gut the herrings for you. It saves a messy step and ensures the bones are properly handled.
- Hard cider is key here, not sweet apple cider. A dry Irish cider works best, but any dry hard cider will do the job.
- The crumbled bay leaf adds a subtle earthiness. Crush it well between your fingers so you don’t end up with large, sharp pieces.
- Serve with boiled new potatoes and a simple green salad dressed with mustard vinaigrette.
Ingredients
Directions
Directions: First make the stuffing by mixing the breadcrumbs, parsley, beaten egg, lemon juice and peel, and salt and pepper.
Stuff the fish with the mixture. Lay in an ovenproof dish, close together; add the cider, crumbled bay leaf and salt and pepper.
Cover with foil and bake at 350℉ (180℃) for about 35 minutes.
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