Around 25–30 minutes cooking
Plus preparation and defrosting. Timings are a guide and depend on portion size.
Flaked herring with warm potatoes and vegetables in a simple lemon or vinegar dressing.
Before you start
These instructions use fully defrosted fish. Defrost in the fridge, following the pack’s directions, and use within 24 hours of defrosting. If the pack says to cook from frozen, follow its cooking method and timings instead.
Ingredients
Comes with
Frozen herring fillet
From supplies
- Potatoes
- Mixed vegetables
- Oil
- Vinegar or lemon juice
- Salt and pepper
Method
- Heat the oven to 190°C (170°C fan). Chop the potatoes and boil for 15–20 minutes until tender.
- Place the defrosted herring in a baking dish and bake for around 12–15 minutes, or longer if needed, until cooked through.
- Cook the other vegetables until tender. If using leftover cooked vegetables, reheat them until steaming hot throughout and only reheat them once.
- Drain the potatoes and vegetables. Toss together with a little oil and vinegar or lemon juice, then season to taste.
- Flake the cooked herring over the warm salad, removing any bones carefully, and serve straight away.
Check it’s cooked
Check the thickest part of the fish: the flesh should be opaque, separate easily with a fork and be hot all the way through. With a clean food thermometer, check that the centre reaches 70°C for 2 minutes. For pies and casseroles, check the centre of the filling too. Fillets can still contain bones, so check carefully before serving.
Leave a Reply