6 herrings, ready filleted

The hot marinade:
1 teaspoon of olive oil
1 small onion, finely chopped
2 to 3 teaspoons of Cajun spices
1 tablespoon of red or white wine
1 tablespoon of tomato puree

The sweet marinade
1 lemon, juice and zest
2 tablespoon of sherry
1 tablespoon of brown sugar
1 tablespoon of chives

The salsa verde:
3 tablespoons of fresh mint, finely chopped
3 tablespoons of fresh coriander, finely chopped
2 tablespoons of chives, finely chopped
½ a red chili, seeded
2 teaspoons of sesame oil
2 tablespoons of vegetable oil
1 tablespoon of clear honey
1 lemon, juice only

METHOD

Cut the fillets in 2 inch pieces and place on skewers, 2 to 3 for each skewer.

The hot marinade:
Heat the oil in a saucepan.

Cook the onions until soft and then add all the other ingredients.

Cook for 5 minutes then leave to cool.

The sweet marinade
Put the zest and the sugar in a pestle and mortar and grind together.

Put in the rest of the ingredients and mix until a smooth paste.

Divide the skewers between 2 dishes and pour the hot marinade over one and the sweet marinade over the other and leave to marinate for an hour.

The salsa verde:
Grind the herbs finely in a pestle and mortar and combine all the ingredients to create the salsa.

Cook the herring under a grill or on a barbecue for 10 minutes and serve with the salsa.

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