| Herring and Drambuie Butter |
| ingredients: |
Allow
two herrings per person
4 oz unsalted butter (one stick)
2 teaspoons lemon juice
1 tablespoon finely chopped parsley
3 tablespoons Drambuie liqueur |
|
|
| method: |
Prepare the herring as per the Herring in Oatmeal page after you have prepared
the Drambuie Butter (below).
To make the Drambuie Butter,
simply soften the butter but
don't melt it. Beat in the other
ingredients and then roll out
into a cylinder shape witha
diameter of about one inch.
Wrap in foil/greaseproof paper/vegetable
parchment/waxed paper and leave
in the refridgerator to harden
again. Cut into slices and place
two on each fish immediately
before serving the cooked herrings.
Add garnish of cress or lemon
according to preference.
Any leftover butter can be put
on a tray and frozen and stored
in small freezer bags. But don't
keep them for more than one
week. |
|
|
| Herring
in oatmeal is a classic Scottish dish.
In more modern times, chefs have added
their own touches to the basic dish.
Drambuie Butter is one way of adding
to the flavours. |
|
|
|
|
|
|
