Although the Welsh herring catch is
not as large as in the past, this fish is widely available throughout
Wales - Swansea Market is great for fresh fish and only a twenty
minute drive from our holiday cottages. Mackerel can be substituted
if herrings are not available. This recipe comes from Fishguard
in Pembrokeshire (Abergwaun is the Welsh for Fishguard, i.e. Aber,
river mouth, Gwaun, the name of the local river). Fishguard Herrings
are of exceptional quality and used in many unusual ways.
8 medium-size filleted herrings
1 large peeled, cored and sliced
apple
2 lb. peeled and sliced potatoes
1 large peeled and sliced onion
1 heaped teaspoon made mustard
1 teaspoon chopped sage
1 level tablespoon butter or margarine
salt and pepper to taste
boiling water
Lay the fillets of fish flat, sprinkle with salt and pepper, and
paint over a little mustard on each, then roll up the fillets.
Lightly grease an ovenproof dish and line it with half the sliced
potatoes, then layer it with sliced apple, then onion and finally
herring rolls. Sprinkle with chopped sage and season again. Cover
with the remaining potatoes, and half fill the dish with boiling
water. Put the rest of the butter on top in small pieces, cover
and bake in a moderate oven (350oF.) for 45 minutes. Remove the
lid, and allow the top to brown for a further half an hour.
This recipe can also be used with mackerel fillets, anchovies,
pilchards, John Dry, or tuna fish, and half cider and half water
can be used if liked. Serve 4-6. The Welsh name for Fishguard
Herring is Sgadan Abergwaun.
