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| Grilled Herring with Fennel 6 - 8 herrings, about 225 gr. each 2 tsp. fennel 3/4 tsp. salt 6 Tbsp. butter juice of 2 large lemons olive oil for basting Clean the fish well, cutting off the heads and trimming the tails. On each side cut 3 narrow slits. Mix the fennel and salt and insert this mixture in the cuts and body cavity. In a low baking dish melt the butter. Add the lemon juice. Lay the fish over and turn once to coat both sides. Grill under a hot broiler for 4 - 5 minutes on each side. Baste once on each side with olive oil and the drippings. Serve hot. Posted to http://groups.yahoo.com/group/Jewish_Cuisine/ By gabriella_kapsaski@� |