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Herring, Dill & Mango Parcels
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4 herring fillets
fresh dill
1 lemon
½ pint white wine
black pepper
1 small mango
2 carrots
50g (2 oz) green beans
chives
50g (2 oz) butter
sea salt
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Making the Parcels
If you find the bones even in fillets of herring a problem, you can use a pair of tweezers to extract the larger ones. After marinating the fish and when you are ready to prepare the fillets, pre-heat the oven to 200°C (400°F).
- Lay the herring fillets in a flat dish. Chop enough fresh dill to make 30ml (2 tablespoons). Mix with the juice of the lemon, the white wine and a little black pepper. Pour over the herring and marinate for at least 3 hours.
- Drain the fillets and reserve the liquid. Roll up each fillet separately and secure with a cocktail stick.
- Cut the mango, carrots and beans into narrow strips, 3.5-5cm (1½-2in) long and chop the chives. Put in the centre of a 30cm (12in) square of foil and put the herring on top.
- Spoon 30ml (2 tablespoons) of the marinade over the top, add a knob of butter and season with salt and pepper. Form the foil into a secure parcel, pinching the tops. Put on a baking tray and cook for 15 minutes.
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