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Rick Stein Nigella Lawson Peter Evans Iron Chef

Grilled Herring with Fennel and Grapefruit Salad

A healthly and light summer recipe. The grapefruit?s sharpness cuts perfectly through the oily herring.

Serves 2

Ingredients

  • 2 fillets of herring
  • 50ml extra virgin olive oil
  • 1 bulb of large fennel
  • 1 large grapefruit
  • 1 lemon
  • Maldon salt, to season
  • 1 large handful flat leaf parsley, finely chopped
  • Nonpareil capers, pickled
  • Large caper berries
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Method

  1. Season the herring with salt and rub with olive oil. Place in a hot non stick frying pan and cook for 2 minutes on each side.
  2. Meanwhile, slice the fennel very thinly either with a knife or on a mandolin, keeping the root intact then put into a bowl.
  3. Remove the skin from the grapefruit and remove the segments then add to the fennel in the bowl. Then add a squeeze of lemon juice, maldon salt, capers, parsley and mix together with a drizzle of olive oil.
  4. To serve, place the fennel and grapefruit salad on the plate, top with this fish then season with a squeeze of lemon juice and sprinkle with caper berries.
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