Mackerel and Herring
Herring gratinated with Jarlsberg Cheese
Ingredients
600 g herring fillet
300 g cooked potatoes
100 g Jarlsberg cheese
8 dl cream
2 cloves of garlic
10 g parsley
1 onion
Salt and pepper
4 cocotte forms
Salad
100 g cauliflower
100 g broccoli
100 g carrots
50 g celery sticks
50 g spring onions
Olive oil
Balsamic vinegar
Salt and pepper
How to
The herring fillets are made bone-free and cut into pieces of about 3cm. Peel the cooked potatoes and slice them at about half a centimetre (1/5in) thickness. Grate the cheese. Finely slice the spring onions, wash and chop the garlic and the parsley.
Sliced potatoes, herring and onion are placed in layers into the cocotte forms, garnished with garlic, parsley, salt and pepper in between them.
Boil the cream until it is reduced to half and pour 1 dl in each form. Sprinkle with Jarlsberg cheese on top and gratinate in the oven at 180°C (370F) for 7-10 minutes. Cooking time can vary depending on the size and thickness of the forms.
The Winter Salad - Wash and cut the cauliflower and broccoli into small pieces of about 2cm. Cut the carrots, celery and spring onions into long, thin strips (julienne). Blanche all the vegetables lightly by placing in boiling water for about 15 seconds and immediately cooling in cold water. Shake off the water, place in a bowl and season with olive oil, balsamic vinegar, salt and pepper.
To serve: Place the cocotte forms on a plate and serve the Winter Salad on the side.
Coast Seafood AS - P.O Box 130 - 6701 Måløy- Norway
Phone +47 57 85 37 00 - Fax +47 57 85 37 37 - E-mail sales@coast.no