Episode 1: Sautéed Herrings
Sautéed Herrings (Yellow Eyed Mullet) w/ Capers, Lemon
Zest and Fresh Herbs.
These Yellow Eyed Mullet can be found all around New Zealand and in most cases are only your local wharf away. It's a super way to introduce kids to the joys of fishing, cooking and of course sourcing your own food from the wild to eat.
18 x Fresh Yellow Eyed Mullet
Sea Salt and Fresh Black Pepper
1 Cup All Purpose Flour
3 Lemons - Zested
2 Cloves Fresh Garlic (minced fine)
1/3 Cup Capers (rough chopped)
1/2 Cup Parsley
1/2 Cup Basil
Pre heat your oven to 100 degrees
For the herrings, remove the head and guts, rinse in a little salt water, and then pat dry. Take a sharp knife and score a couple of slices on each side of the fish.
Season the herrings with sea salt and fresh black pepper. Dust with a little of the flour, then pat off the excess.
In a skillet or sauté pan, add a little canola oil, place on medium heat. Once hot add a few of the herrings at a time. Cook for a couple of minutes on either side until cooked through. Place in an oven tray until you finish cooking the rest then put them in the preheated oven to keep warm while you make the sauce.
Place the skillet or sauté pan back on the heat, add the butter, lemon zest, garlic and capers. Cook on medium low heat for a couple of minutes before adding the parsley, basil and squeeze of lemon juice.
Remove from the heat.
To serve, divide out the cooked herrings onto warm plates then spoon over the rustic butter sauce. Serve immediately with a wedge of lemon and a bit of crusty bread for dipping.