Fish of the month
Barbeque Herring, Roasted Cucumber, Soy & Dill Dressing
4 Herring Fillets (skin on, pin boned)
2 tbsp soy dressing
2 tbsp dill oil
2 cloves garlic
100ml rapeseed oil
30ml soy sauce
5ml nam pla fish sauce
100ml olive oil
20ml Dill Oil
100g fresh dill
200ml rapeseed oil
8 baby heritage tomatoes
1-2tbsp soy dressing
4 rectangular pieces of cucumber
8 ribbons of cucumber
1-2 tbsp dill oil
4 baby globe artichokes (peeled)
1 tsp lemon juice
Barbecue and coals
For The Soy Dressing (Make Ahead) Mix the ingredients and gently warm the dressing to around 70c for 3 hours and leave to infuse and cool.
For The Dill Oil (Make Ahead) Blanch and refresh the dill then place into oil and warm to around 70c for two hours and leave it to infuse To Prepare The Tomatoes Blanch the tomatoes for 30 seconds in boiling water and refresh in cold water. Remove from the water and marinate in soy dressing for around 30 minutes.
For The Baby Artichokes Cook the baby artichokes with lemon juice in water for 12-15 minutes until soft. Cool in the liquid. When cool, halve and remove heart from the centre. Place in with the tomatoes when ready to marinate.
For The Roast Cucumber Cut the cucumber into four 13cm pieces and roast in a dry pan for 3 minutes to gain colour. Add some oil and cook for a further 3 minutes to soften. Do not overcook or they will become mushy.
To Make The Cucumber Ribbons: Peel the cucumber into ribbons with a peeler, salt for two minutes, pat dry and marinate in a little olive oil.
To Prepare The Herring: Marinate the herring in a mixture of dill oil and soy dressing before barbecuing. Place the herring on the plate and dress with the tomatoes and roasted cucumber.
Foil the ribbons and finish the dish with the artichokes and a leaves.
Dress with both oil and soy dressing and some olive oil.
Cook the herring over the coals for around 3-4 minutes, making sure the fish does not overcook.