Pan-fried herring row on toasted brioche with beurre noisette and capers


by: Bizzum Cook

Herring has been a staple food source since at least 3000 B.C. There are numerous ways the fish is served and many regional recipes: eaten raw, fermented, pickled, or cured by other techniques. The fish was sometimes known as "two-eyed steak".


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serves: 4

2 tablespoons extra virgin olive oil

1/2 teaspoon white wine vinegar

2 oz (50 g) mixed baby salad leaves

1 small bunch of chervil sprigs (large stems removed)

4 slices of brioche (or white bread, 1/2 inch (1 cm) thick)

6 tablespoons (75 g) unsalted butter

12 oz (350 g) soft herring roe

3 tablespoons flour seasoned with salt and pepper

1/2 Juice of lemon

1 tablespoon chopped flat-leaf parsley

1 tablespoon capers in brine (drained and rinsed)


Nutrition Facts
Pan-fried herring row on toasted brioche with beurre noisette and capers

Servings Per Recipe: 4

Amount per Serving

Calories: 1074

  • Total Fat: 104.2 g
  •     Saturated Fat: 60 g
  •     Trans Fat: 3.7 g
  • Cholesterol: 560 mg
  • Sodium: 222.9 mg
  • Total Carbs: 19 g
  •     Dietary Fiber: 2.2 g
  •     Sugars: 0.4 g
  • Protein: 24.5 g

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1.  Whisk together the olive oil, vinegar, and a pinch of salt. Toss with the salad leaves, then divide them among four slightly warmed plates. Sprinkle with the chervil. Toast the brioche and put beside the salad.

2.  Melt 2 tablespoons (25 g) of the butter in a frying pan. Dust the roe in the seasoned flour, then fry for 2 minutes, turning once, until lightly browned. Put them on top of the brioche.

3.  Wipe the pan clean, then add the rest of the butter and cook over a medium heat until it foams and starts to smell nutty. Add the lemon juice, parsley, and a pinch of salt. Spoon the butter over the roe and scatter on the capers. Serve immediately.

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