Herrings rolled with mustard & pancetta
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Herrings rolled with mustard & pancetta

By Barney Desmazery

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

  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.

  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.

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