for each person
gluten free whole grain mustard
lentil flour or gram flour or sorghum flour
Clean and wash the herring.
Roll it in lentil or sorghum flour.
Spread the cavity of the herring with whole grain mustard.
Take a piece of foil large enough to enclose the fish.
Place the fish in the middle and fold the foil to seal above the fish.
Bake in a preheated oven
gas mark 5 375°F 190°C
for 15 - 20 minutes until cooked which depends on thickness.
The fish is cooked when the thickest flesh comes away from the bone.
Fill the body cavity with gooseberries and fennel.
Cook mackerel in the same way.
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