Herring fillets on a bed of pumpkin are a truly tasty second course, but also beautiful to look at, ideal for an elegant dinner.
- Difficulty: Easy
- Cost: Economical
- Preparation time: 1 Hour
- Portions: about 30 rolls
- Cooking methods: Oven
- Cuisine: Italian
Ingredients
- 2 cups pumpkin (cleaned)
- to taste rosemary
- to taste sage
- to taste thyme (dried)
- to taste fine salt
- to taste olive oil
- 12 oz herring (fillets already cleaned)
- 1 tbsp all-purpose flour
- 5 tbsps breadcrumbs
- 2 eggs
- 2 pinches fine salt
- 2 cups sunflower oil
- 1.5 tbsps sesame seeds
- to taste thyme (dried)
Preparation
Wash the pumpkin, remove the skin using a peeler, clean it of the internal seeds.
Cut it into slices, place them on the baking tray lined with parchment paper. Sprinkle a pinch of salt on each pumpkin slice, add rosemary, sage, and thyme on top (put a piece of each on every slice). Drizzle with a little oil, let it marinate for about 5 minutes.
Bake on the second rack from the bottom for about 30 minutes at 350°F fan mode (the time depends on the thickness of the slices, so check with a fork if the pumpkin has softened).
Rinse the herring fillets, place them on a sheet of paper towel to dry for a few minutes.
Place the flour on a plate, beat the eggs with the salt in another, and in the third, place the breadcrumbs with the dried thyme. Dip the fillets first in the flour, then in the egg, and finally in the breadcrumbs.
If the fillets are too large, split them into two pieces, so you’ll be able to roll them more easily.
Roll the fillets and secure them with a toothpick.
Add plenty of oil to a skillet, heat it well, and cook the fillets for about 5 minutes per side until they are well browned.
Salt them on the surface.
Place each herring roll on the pumpkin slices sprinkled with sesame seeds.
Tips/Advice
Instead of herring fillets, you can use anchovy fillets.
If you enjoyed Herring Fillets on Pumpkin Bed, try other fish recipes:
