Plenty of herring? try an escabeche.

Plenty of herring coming ashore these days.........

though spent they are still tasty enough when filleted.........

in numbers........

coat with seasoned coarse polenta.......

and shallow fry in olly oil.......

poured over the fillets is the escabeche, gently cook red onion, currants and garlic for a few minutes then add diced carrot, marjoram and a bay leaf, small piece of cinnamon, allspice berries and a chopped green chili and a good pinch of brown sugar - once the currants have swollen and the carrot softened add chicken (or fish) stock and a dash of cider vinegar and bring to the boil..........

and poor over the cooked fillets leaving for half an hour to infuse.