Instructions: Heat the oil in a pan on the simmering plate.

Add the onion cover and cook for about 5 minutes until softened but not coloured.

Add 2 tbsp of the oatmeal and cook stirring for a further 3 to 4 minutes on the boiling plateuntil the oatmeal turns slightly golden.

Add the mushrooms and cook for 2 to 3 minutes.

Remove from the heat and stir in the parsley and lemon juice to taste.

Season with salt and pepper.

Stir in the egg yolk to bind the mixture together.

Use a little of the butter to grease an ovenproof dish.

Spoon the stuffing into the herring cavities.

Brush the herring with milk and roll in the remaining oatmeal to coat.

Lay the fish in the greased dish and dot with the remaining butter . Bake in the roasting ovenwith the grid shelf on the second set of runners for 10 to 15 minutes until the oatmeal is golden brown and the herring flesh is just firm.

Serve immediately.

To prepare the herrings trim away the fins and tails using strong scissors. Scrape off the scales from tail to head using a fish scaler or back of a knife rinsing frequently Slit along the belly and remove the intestines; rinse thoroughly. Carefully bone out the backbone (if time permits). Variations: use the stuffing to fill mackerel instead of herring. Increase the baking time by about 5 minutes.

Fresh herring are delicious panfried in oatmeal or as in this recipe baked with an oatmeal stuffing. Oatmeal has a perfect affinity with herring the nutty taste and texture contrasting with the oiliness of the fish. Serve the herring with boiled new potatoes and a green vegetable such as broccoli or courgettes.

Serves 4

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