It’s rare to come across a recipe that requires so few basic ingredients, time, and expertise, but still manages to blow you away with flavour. I’ve called for Australian Herrings but you can use anything similar that sweet and delicate – just ask your fish monger!
Soused Australian Herrings with currants & red onion
6 Australian Herring fillets
2 tablespoon flour
rind of half a lemon
6 bay leaves
2 tablespoon chopped parsley
juice of 2 lemons
160grams chopped Spanish onion
½ cup currants
Extra Virgin Olive Oil
Pepper and salt
Place small quantity of flour (seasoned with salt and pepper) in a plastic bag and put another bag around this (in case the first breaks). Add fish filets to the bag and shake lightly to dust them with seasoned flour.
Seal fillets fairly quickly (on both sides) in a good dash of olive oil on a
frying pan. Place onto wide flat dish.
In a separate saucepan, combine currants, chopped onion,
extra virgin olive oil, lemon juice, fresh bay leaves, pepper, salt and
lemon rind. Cook it for a few minutes so the flavours amalgamate. If the
lemon juice is overpowering, add some additional extra virgin olive oil.
Pour sousing sauce over the fillet. Top the dish with chopped parsley
and allow it to sit for about half an hour to allow the flavours to
meld. Served at room temperature with some fresh greens of your choosing.