Freefrom Herring in Teff Flour
Corn, egg, gluten, lactose, milk, nut, peanut, sesame, soya & wheat free
A very nice summery sort of dish..... If you cannot find teff flour locally, you could look in our directories (just put 'teff' into the search box) – or use buckwheat whch would give a similarlary nutty texture.
- 1 level tbsp coconut oil
- 2 tbps olive oil
- 4–6 large cloves garlic, peeled and thinly sliced
- 8 buttom mushrooms, chopped small
- 6 largish herring, gutted, boned and laid flat
- 2 tsbp teff flour, well seasoned
- 8–10 new potatoes, depending on size, scrubbed and sliced
- 2 handfuls of fresh samphire, if you can get it, trimmed
- 4 generous handfuls of fresh spinach, stems removed if it is mature and torn in to smallish pieces
- extra olive oil
- sea salt and freshly ground black pepper
- Heat whichever oil you are using in a wide pan and gently fry the sliced garlic for several minutes without browning.
- Add the mushrooms and continue to cook for a minute or two.
- Meanwhile, coat the herrings generously in the seasoned teff flour.
- Add them to the garlic and mushroom mixture and fry then gently on each side for two minutes or until cooked through.
- The garlic and mushrooms should continue to cook round the herring becoming partially coated in the teff flour and slightly crispy.
- Meanwhile, steam the potatoes until just cooked, then add the samphire, if you can get it, and the spinach.
- Steam for another few minutes until the spinach is well wilted.
- Transfer the herring fillets to plates and serve with the vegetables, the latter drizzled with a little extra olive oil and seasoned with sea salt and freshly ground black pepper.
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