Herring With Beetroot and Apple

Tonight is leftovers night. I'm going to Bath for the weekend and I have a cabbage and some bacon that needs using up and I've also got a bowl of chunky beetroot and apple chutney that I made the other night to go with my roast mallard. As for the mallard, it didn't got that well. For starters I overcooked it slightly (it was bloody after 35 minutes and overcooked after 40) but I also thought it would be a good idea to slice the potatoes and try to quickly roast them in the fat. Bad idea. Unfrtunately the potatoes were digusting but at least the beetroot was nice. There is still some left and I thought it would go well with herring which, at £1.24 for a whole fish, was a bargain.

Herring with Beetroot and Apple (serves 2)

4 small beetroots
1 bramley apple, cored abnd cut into chunks
1 tbsp olive oil
1 small red onion, sliced
1 tbsp sugar
1 tbsp red wine vinegar
Juice of one clementine
2 Herring, gutted and scaled
Salt and pepper

1) first put the beetroot onto boil for 30 minutes oor until soft. Peel the beets and cut them into cubes.
2) Fry the onion in a little olive oil for 10-15 minutes until light brown and realy soft. Now add the sugar, red wine vinegar, clemintine juice and the apple and cook until the apple is softened but still holding it's shape. You don't want it to stew.
3) Meanwhile you should put some potaoes onto boil and grill the herring. Just season both sides and stick it under a grill for four minutes on each side. Serve with the hot beetroot and apple mix ands some buttered boiled potatoes.

I really like Herring. Mackerel is relatively cheap but at £4.50 in Fishworks it seems very posh when compared with herring which must be one of the cheapeest oily fish around. It tastes so good though and works with powerful and slightlly piqaaunt flavours like this hot beetroot chutney.