Herring Gratin introduced by Chef Yoshimi Hidaka. A dish that allows you to enjoy fluffy herring and exquisite sauce with simple preparation. You can substitute with other fish, so please try it at home.
Ingredients
Main Ingredients (4 servings)
- Herring, 4 pieces
- Breadcrumbs, 1 cup
- Chives, 3 tbsp
Seasonings
- Butter, 3 tbsp
- Heavy Cream, 1 cup
- Salt and Pepper, to taste
Steps
- Fillet the herring, remove the bone from the belly, and **lightly debone**.
- Place **1 cup of dried breadcrumbs** in a ziplock bag and **crush them finely with a rolling pin**.
- **Finely chop 3 tbsp of chives**.
- Spread the finely crushed **breadcrumbs** on a baking sheet.
- **Season the herring with salt and pepper to taste**. Flip and **season with salt and pepper to taste** on the other side.
- **Lightly coat the herring with breadcrumbs**.
- Arrange the breadcrumb-coated herring on a baking sheet, and **sprinkle a little more breadcrumbs** on top.
- Top the herring with **3 tbsp of butter** and **bake in a preheated oven at 180℃ for 7-8 minutes**.
- Remove the herring from the oven and add **1 cup of heavy cream** and **3 tbsp of chopped chives**.
- Return to the oven and **bake for 3 minutes**.
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