What to eat this weekend: Herring in oatmeal with rémoulade

Herring in Oatmeal with Rémoulade
Serves 2

Ingredients

• 4 large or 8 small herring fillets, large bones discarded
• English mustard, for brushing
• 50g medium oatmeal
• 1 tbsp ground flaxseeds
• cold-pressed rapeseed oil, for frying
• mixed leaf salad, to serve

For the rémoulade

• 30g cashew nuts
• 85g celeriac, peeled and cut into thin matchsticks
• juice of 1 small lemon
• 1 carrot, cut into thin matchsticks
• 1 tsp Dijon mustard
• 2 tbsp finely chopped parsley leaves
• pink or sea salt and cracked black pepper

Method

1  To make the remoulade, soak the cashew nuts in 100ml hot water for 1 hour. Tip the nuts and soaking water into a small blender and blend until smooth and creamy. Prepare the celeriac and immediately toss it in the lemon juice to stop it discolouring. Place in a bowl with the carrot and mustard.

2  Pour over the cashew cream, season with salt and pepper and stir until combined. Set aside. Rinse and pat dry the herring fillets. Spread the English mustard over both sides of each fillet, mix together the oatmeal and flax seeds, then dunk the fillets in the oatmeal mixture until evenly coated.

3  Heat enough oil to coat the base of a large frying pan over a medium heat and fry the herring fillets for 2 minutes on each side until crisp and golden.

4  Divide the rémoulade between two serving plates, sprinkle with parsley, place the crispy herring fillets by the side and serve with a mixed leaf salad.