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Hooked on Herring – Tales & recipes from around the world by Jacqueline Hagan

Published 15th October, 2016 in Behind the Book
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Lemon Myrtle Herring

With very little effort you can create a very posh breakfast with your herring catch.

Have your fisherman skin and fillet your herring, then pat the fillets dry with a paper towel. Coat your serving plate with a generous film of best quality extra virgin olive oil and grind a little salt and black pepper onto the oil.

Now here is the secret for serving a different posh breakfast everyday –

Choose any of the following flavours and stir them into your oil:

  •  2 tsp. ground lemon myrtle
  •  1 tsp. dried oregano flakes
  •  2 tbsp. finely chopped fresh green herbs such as basil or parsley

Place your herring fillets in the oil and coat them well.

Preheat your barbecue so that it is very hot, you know that it is hot enough when you throw a little water on it and there is a hiss.

Lightly coat the barbecue with olive oil and put the fillets on. When the flesh becomes a little opaque, after about one to two minutes, turn and cook for the same time on the other side.

Remove fish and place back in the oil marinade and serve with barbecue roasted tomatoes and toast.

It’s not very posh to soak your toast in the left over marinade but I can guarantee neither you nor your posh friends will be able to resist.

You can find more herring treats in Jacqueline Hagan’s book, Hooked on Herring: Tales and recipes from around the world, when it is published by Margaret River Press in November 2016.


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