Herring Parcels With Mustard Butter Recipe

Summary

CuisineMethod
Main Ingredient

Ingredients

 Butter3 Ounce, softened
 Dijon mustard2 Tablespoon
 Chopped parsley2 Tablespoon
 Salt To Taste
 Ground black pepper To Taste
 Herrings/Mackerel2 , cleaned and heads removed
 Lemon1⁄2 , cut into wedges

Nutrition Facts

Serving size: Complete recipe

Calories 994 Calories from Fat 803

% Daily Value*

Total Fat 91 g139.7%

Saturated Fat 48 g240.2%

Trans Fat 0 g

Cholesterol 302.9 mg

Sodium 595.8 mg24.8%

Total Carbohydrates 8 g2.7%

Dietary Fiber 3.7 g14.8%

Sugars 0.3 g

Protein 40 g80.7%

Vitamin A 97% Vitamin C 106.4%

Calcium 19.8% Iron 25.4%

*Based on a 2000 Calorie diet

Directions

Combine the softened butter with the mustard, parsley and seasoning. Shape two pieces of foil, each 23 by 23 cm (9 by 9 inches) into two boat-shapes suitable to hold the fish. Spread a little of the savoury butter on the bottom of the foil. Fill the cavity of each fish with more of the savoury butter, reserving 2 x 5 ml spoons (2 teaspoons). Make three slits at a slant on each side of each fish.
Place each fish in a foil 'boat' and top with the reserved butter. Cook over the barbecue for about 10 to 15 minutes, turning once during cooking. Serve in the boat to keep the juices and garnish with the lemon wedges. Serves 2
Note: For lemon tarragon butter, beat 125 g (4oz) butter with 3 x 15 ml spoons (3 tablespoons) lemon juice, 1 x 15 ml spoon (1 tablespoon) chopped fresh tarragon and seasoning. Score the fish and spread with the butter. Place in foil boats and cook as above.
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