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Ingredients 8 herring, cleaned
30g (1oz) butter or margarine
2 small onion, finely chopped
900g (2lb) fresh rhubarb sticks
300g (10 and a half oz) long grain rice, cooked
grated rind and juice of 2 oranges
sprigs of fresh rosemary
salt and black pepper
sunflower oil
300ml (10fl oz) water
2 x 15ml spoon (2 tablespoons) brown sugar (optional)
Serves 8 NUTRITIONAL VALUES PER PORTION (APPROX) 585 Kilocalories;
34g Protein; 34g Fat; 40g Carbohydrate; 2g Fibre
Tip: A large tin of drained rhubarb may be used if fresh is unavailable.
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Method
Preheat the barbecue
Melt the butter in a saucepan and cook the onion until transparent.
Chop 2 sticks rhubarb into small pieces and add to the onion with the cooked rice, orange rind, and a little chopped rosemary. Season to taste.
Divide the stuffing between the herring. Make 3 cuts across the flesh and brush with oil.
Lay the sprigs of rosemary across the barbecue and cook the fish on top for about 8-10 minutes, turning once. (Alternatively use a fish clamp or foil).
Meanwhile, slice the remaining rhubarb and cook with the water and orange juice until soft.
Sweeten if necessary and serve with the barbecued herring. |
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Barbecued Herring
