Experience grilled herring with fluffy orzo and a slaw of fennel and courgette!
Ingredients
For the Herring
- 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
For the Slaw
- Courgette – 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
For the Orzo
- Salt – a pinch
- Water – 300 ml
- Orzo pasta – 165 g
Preparation
Step 1: Season the Herring Rinse the herring, pat dry, and season both sides with salt and ground white pepper. Stuff each fish with lime slices and sliced mushrooms. 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, place a string in the center, then wrap the fish like a present.
Step 2: Prepare the Slaw Shred the fennel and courgette. Prepare a vinaigrette with olive oil, orange and lime juice, salt, and pepper. Pour the prepared dressing over the vegetables, then add chopped parsley and dill.
Step 3: Cook the Orzo Cook the orzo according to package instructions (al dente).
Step 4: Fry the Herring Heat olive oil and butter on a grill pan. Fry the herring on both sides until golden brown. Serve with orzo and the fennel-courgette slaw.
