Herring fillets Blue cheese and Extra hot Chilli

Herring is usually eaten raw in the Baltic countries but I remember some scrumptious herring in a tomato sauce served up by "Frank the pig" in Trieste in northern Italy. It was a very simple dish which was served with some Tokai white wine from across the border in Slovenia and some rustic bread for mopping up the remains of the sauce from the plate.

 

I had bought some filleted herring from the shop and while driving today I came up with a recipe which involved the herring fillets stuffed with blue cheese and extra hot chillies, and then rolled in breadcrumbs seasoned with salt and pepper, and then fried in butter.

 

For the sauce I diced a single red onion and thinly sliced a single bulb chinese garlic, which I fried in olive oil, and to this I added some sundried tomato Pesto.

 

The fish were flash fried giving each side no more than 5 minutes each side or until the blue cheese inside the fillets had melted, and then it was served piping hot with the boiling sauce poured around the edge of the plate.

 

I had to suffice with some Hungarian white wine and to mop the sauce up some rough country bread with linen seeds.

 

Done