Baked Herring on Vegetables

Ingredients

• 2 Zucchini
• 2 chicory
• 2 tbsp olive oil
• 2 sprigs Rosemary
• Salt
• Pepper (freshly ground)
• 4 herring fillets (with skin)
• 2 slices stale toast bread
• 40 g chopped almond kernels
• 20 g soft butter
• 1 egg yolk
• 2 tbsp sharp mustard
• 2 tbsp freshly chopped parsley
• 2 tbsp lemon juice

Instructions

1. 1.

   Wash, trim and slice the zucchini into rounds. Wash, trim and cut the chicory into wide strips. Together in a hot pan with hot oil, sauté for 2-3 minutes until golden brown. Pick off the rosemary, season with salt and pepper, and fill four portion-sized baking dishes.

2. 2.

   Preheat the oven to 220°C (425°F) with both top and bottom heat.

3. 3.

   Rinse the herring fillets and pat them dry. Drain the toast bread and finely chop it in a food processor. In a bowl combine the almonds, butter, egg yolk, mustard, and parsley; season with salt and pepper. Season the fish with salt and pepper and drizzle lemon juice over the flesh side. Place the fish skin-side up on the vegetables, spread the mustard mixture over it, and bake in the oven for 10-15 minutes until golden brown.