Grilled herring with barley groats

Grilled herring with barley groats

Try grilled herring with fluffy barley groats and a salad of fennel and zucchini!


  • White pepper – a pinch
  • Butter – 2 tablespoons
  • Olive oil – 2 tablespoons
  • Mushrooms – 250 g
  • Parsley – 20 g
  • Salt – a pinch
  • Matjes herring – 6 pieces
  • Lime – 1 piece


  • Zucchini – 2 pieces
  • Black pepper – a pinch
  • Fresh dill – 1 teaspoon
  • Olive oil – 3 tablespoons
  • Orange – 0.5 piece
  • Salt – a pinch
  • Fennel – 1 piece
  • Lime – 0.5 piece

Barley groats

  • Salt – a pinch
  • Water – 300 ml
  • Barley groats – 165 g


Seasoning the Herring Rinse the herring, pat dry, and season with salt and ground white pepper on both sides. Place lime slices and sliced mushrooms inside each fish. Wrap in foil and refrigerate for at least an hour. Remove the foil from the herring. Fold parchment paper twice to create a strip about 1.5 cm wide, insert a string into the middle, then wrap the fish like a present.

Prepare the Salad Chop the fennel and zucchini. Prepare a vinaigrette with olive oil, orange juice, lime juice, salt, and pepper. Drizzle the vegetables with the prepared dressing, then add chopped parsley and dill. Cook the Barley Groats Cook the barley groats according to the package instructions (fluffy).

Fry the Herring Heat olive oil and butter on a grill pan. Fry the herring on both sides until golden brown. Serve with barley groats and fennel-zucchini salad.

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