Grilled herring recipe

• 2 Butterflied herring fillets
• 50 g (1.8oz) White breadcrumbs
• 8 Walnut halves
• 1 Grated lemon zest
• 1 tsp Chopped tarragon
• 1 tsp Walnut Oil
• 1 pinch Sea Salt
• 1 pinch Cracked Black Pepper
• 100 g (3.5oz) Gooseberries
• 50 ml (1.8fl oz) White wine
• 1 Squeeze lemon juice
• 1 tsp Caster sugar

1. Place the gooseberries and white wine into a pan and bring to the boil, allow the gooseberries to fully cook and soften.
2. Place into a blender and liquidize on full power until smooth.
3. Add a little lemon juice and a sprinkling of caster sugar to sweeten slightly.
4. Reserve to one side.
5. Remove any visible pin bones from the herring.
6. Finely chop the walnut halves and mix with the breadcrumbs.
7. Add the lemon zest, tarragon, season with salt and pepper and add enough walnut oil to moisten the breadcrumbs.
8. A good test is to squeeze a little bit together and it should stick between your fore finger and thumb.
9. Place the herring fillet on a buttered baking tray, brush with walnut oil and press down a liberal amount of breadcrumbs over the surface of the fish.
10. Place in a hot oven 200 degrees C for approx 5 minutes or until the fish is just cooked.
11. Serve with the gooseberry puree and a garnish of mixed salad leaves.

white breadcrumbs, halves, lemon zest, tarragon, oil, salt, pepper, gooseberries, white wine, lemon juice, sugar

Taken from www.lovefood.com/guide/recipes/12191/darrin-hosegrove (may not work)