Barbecued herring

If you're having a barbecue and are looking for something new and exciting to cook, this herring dish is well worth a try

Serves: 8
Nutritional values per portion (approx):
585 kilocalories
34g protein
34g fat
40g carbohydrate
2g fibre

What you need:

• 8 herring, cleaned
• 30g (1oz) butter or margarine
• 2 small onion, finely chopped
• 900g (2lb) fresh rhubarb sticks
• 300g (10 and a half oz) long grain rice, cooked
• grated rind and juice of 2 oranges
• sprigs of fresh rosemary
• salt and black pepper
• sunflower oil
• 300ml (10fl oz) water
• 2 x 15ml spoon (2 tablespoons) brown sugar (optional)

What you do:

1. Preheat the barbecue
2. Melt the butter in a saucepan and cook the onion until transparent.
3. Chop 2 sticks rhubarb into small pieces and add to the onion with the cooked rice, orange rind, and a little chopped rosemary. Season to taste.
4. Divide the stuffing between the herring. Make 3 cuts across the flesh and brush with oil.
5. Lay the sprigs of rosemary across the barbecue and cook the fish on top for about 8-10 minutes, turning once. (Alternatively use a fish clamp or foil).
6. Meanwhile, slice the remaining rhubarb and cook with the water and orange juice until soft.
7. Sweeten if necessary and serve with the barbecued herring.

Handy tip:

A large tin of drained rhubarb may be used if fresh is unavailable.

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