I’ve been putting this one off for ages
because it starts with the sentence: “A very similar recipe to the [#133] Welsh Supper Herrings”. These
were not good; pappy fishy cat food mush and raw potatoes. However, that was 5
years ago (5 YEARS!) and I like to think of myself as a better cook now than in
those naïve days.
This recipe comes from a Mrs Suzanne
Woolley who ran a restaurant called Mheillea
(‘Harvest Man’) on the Isle of Man. Normally herrings would have been cooked
with potatoes as in Wales, but she decided to make a pie of them. Aside from
that, it’s pretty much the same as the Welsh Supper Herrings. This did not bode
well.
Mrs Woolley's book - still avaialable!
First of all you need to make or buy some shortcrust pastry, large enough to line and lid a baking dish large enough to hold the ingredients of the pie. A small lasagne-style dish would be appropriate. Line the dish and keep it in the fridge. Reserve the pastry for the lid in the fridge too.
Next, prepare 6 herrings. You need to scale, gut and bone them. Or ask your fishmonger
to do it. Boning herring is actually a pretty straight-forward job, as you need
no filleting skills whatsoever. I can’t put it better than Jane herself:
Cut
off heads, fins and tails and bone them: to do this, put the herring on a
board, backbone up, spreading out the slit sides of the belly. Press gently
along the backbone from neck to tail, until you feel the bone giving. Turn the
herring over, and you will find you can pick out the backbone complete with
most of the whiskery bones still attached (separate bones can be pulled out).
It’s worth mentioning that you need really
fresh firm herrings for this. If they’re just a few days’ old, they will have
started to go mushy, and the procedure described by Jane above will be most
unsuccessful.
Next, season them on both sides with salt, black pepper and ground mace (about ½ a teaspoon should do it).
Spread some softened butter over the
base of the pie and arrange the herrings on top. Peel, core and slice 3
good-sized cooking apples and thinly
slice 2 medium onions. Put the apple
on next to forma layer, then the onions. Place dots of butter over the top, season again with salt and pepper, then
sprinkle over 4 tablespoons of water.
Roll out the remainder of the pastry, sealing the pie with some beaten egg or cream. Make a hole in the middle of the pie so that steam can escape and brush the lid with your egg or cream.
Roll out the remainder of the pastry, sealing the pie with some beaten egg or cream. Make a hole in the middle of the pie so that steam can escape and brush the lid with your egg or cream.
Bake at 180-190⁰C for 40 minutes or so. “Check
after 30 minutes”, says Grigson, “by pushing a larding needle or skewer through
the central hole of the lid, so that it pierces the herring; you should be able
to feel whether the herrings are cooked by the way the needle or skewer goes
in.”
And there you have it. I assume the pie was
supposed to be a self-contained meal, maybe a suitable salad could be served
alongside it.
#390 Isle
of Man Herring Pie. Well I have to say I’ve not had a really terrible
recipe from English Food in quite a
while, so I was well overdue. The herring just did not go with the apples at
all; it would at least have ben palatable as an apple and onion pie. I cannot
see how this recipe made it into any cookbook! Really bad. Went straight in the
bin. 1/10.
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