Herring fillets in olive oil with lemon. The meaty fillets of herring are lightly fried for flavour and a firmer texture. Herring is an oily fish, and the lemon cuts through its strong flavour and buttery texture.
Serving tip: warm through and serve with asparagus spears sautéed in olive oil, and buttery, parsley flecked new potatoes.
About the fish: the herring is wild-caught in the North East Atlantic and prepared by hand in Diplomats' Latvian cannery.
About the cannery: they are canned in Latvia by the artisans at Diplomats, a renowned tinned fish brand, with a history dating back to 1907. The fish is canned using 100% artisanal methods in its state of the art cannery in the seaside village of Engure, on the shore of the Gulf of Riga. Diplomats is noted for its high quality smoked sprats and has built its reputation upon them. Its signature is taking traditional Latvian cuisine - smoked sprats, salmon, trout and herring - and introducing elements from international cuisine to give their recipes a novel spin.
