Ingredients

8 herring, fresh or defrosted, cleaned
30g (1oz) butter or margarine
2 small onion, finely chopped
900g (2lb) fresh rhubarb sticks
300g (10 and a half oz) long grain rice, cooked
grated rind and juice of 2 oranges
sprigs of fresh rosemary
salt and black pepper
sunflower oil
300ml (10fl oz) water
2 x 15ml spoon (2 tablespoons) brown sugar (optional)

Serves 8

NUTRITIONAL VALUES PER PORTION (APPROX) 585 Kilocalories; 34g Protein; 34g Fat; 40g Carbohydrate; 2g Fibre

Tip: A large tin of drained rhubarb may be used if fresh is unavailable.

Method

Preheat the barbecue

Melt the butter in a saucepan and cook the onion until transparent.

Chop 2 sticks rhubarb into small pieces and add to the onion with the cooked rice, orange rind, and a little chopped rosemary. Season to taste.

Divide the stuffing between the herring. Make 3 cuts across the flesh and brush with oil.

Lay sprigs of rosemary across the barbecue and cook the fish on top for about 8-10 minutes, turning once. (Alternatively use a fish clamp or foil).

Meanwhile, slice the remaining rhubarb and cook with the water and orange juice until soft.

Sweeten if necessary and serve with the barbecued herring.

Recipes appear on this site courtesy of