Saffron Orange Soused Herrings

Serves: 4

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• 4  herring fillets, pin-bones and scales removed
• 1 tablespoon(s) olive oil
• For the vinaigrette (use half for fish and the rest for salad):
• 50 ml fresh orange juice
• 3 teaspoon(s) Dijon mustard
• 1 tablespoon(s) soy sauce
• 3 teaspoon(s) white wine vinegar
• 3 teaspoon(s) runny honey
• 50 ml olive oil
• 1 pinch(es) saffron
• Half teaspoon(s) crushed coriander seeds
• salt and black pepper

Method

1. Place all the vinaigrette ingredients in a small jar and shake vigorously. Wash the herring fillets under cold water and pat dry. Cut them in two, at an angle to create a diamond shape. Score the skin of each diamond three times (this prevents fish from curling up). Season lightly with salt.
2. Heat the olive oil in a non-stick frying pan. Place the herring diamonds skin side down in the hot pan and press on top of each piece for a few seconds to prevent from curling up. Sauté for two minutes to crisp and colour the skin. Flip fish over, turn heat off and pour over half the vinaigrette into the warm pan. Leave for 10 minutes and serve with a raw fennel and chicory salad.

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