Grilled herring with sweet and sour grape pickle

Method

1. To make the pickle: put the grapes in a 300ml capacity sterilised preserving jar with the tarragon sprigs.

2. Put the vinegar and honey in a medium pan and bring to the boil. Boil for 2 minutes, then add the salt and pour the mixture over the grapes.

3. Seal the jar immediately. For the best results, store in a cool, dark place for up to 1 month before opening.

4. To cook the herring: preheat the grill.

5. Drizzle a little olive oil onto a baking tray. Place the herring on the tray, skin side up and season with salt and pepper. Place under the grill for 3-4 minutes until cooked.

6. Meanwhile make the salad: whisk together the oil and vinegar to make a dressing.

7. Toss the salad and herb leaves in the dressing and place on a serving plate.

8. To serve: place the cooked herring on the serving plate and serve with a spoonful of the grape pickle and a wedge of lemon.

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Ingredients

For the pickle

400g seedless white grapes
5 sprigs tarragon
250ml white wine vinegar, or champagne vinegar
90ml Honey
½ tsp Salt

For the herring

extra virgin olive oil
8 x 140g herring fillets, boned

For the salad

2 tbsp extra virgin olive oil
1 tbsp Balsamic vinegar
85g mixed salad leaves
mint leaves
20 fresh coriander leaves
lemon wedges, to serve

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