INGREDIENTS
2 small Onions, 1 chopped and 1 thinly sliced
2 Tomatoes, skinned and chopped
5 Peppercorns
1 bay Leaf
Salt & Pepper
240ml/8 fl.oz. Cider
4 Herrings, boned
2 Level teasp Cornflour
Watercress
Chopped parsley
1 Apple. Chopped and tossed in Lemon Juice
5 Sticks of Celery
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METHOD
1. Put the chopped onion, tomatoes, peppercorns, bay leaf and seasoning
into a frying-pan with the cider and bring to the boil.
2. Wash, trim and dry the herrings and put them into the boiling
cider; cook on each side for 4 minutes. Transfer to a plate and
keep hot.
3. Strain the liquor and return it to the pan. Mix 2 tbsp. of the
liquor with the cornflour and add to the remainder in the pan. Bring
to the boil, stirring all the time and boil for 2 minutes until
the sauce thickens. Pour it over the herrings and decorate with
the sliced onion, divided into rings, a few sprigs of watercress
and some chopped parsley.
4. To serve - make a salad with the remaining watercress,
apple, celery and a little chopped parsley and serve immediately.
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