Chef Megan Coombes
At Altstadt restaurant in Seattle, the city where Alaska Herring Week takes place from June 19-25, chef Coombes serves up grilled herring with unique flavors, incorporating several herbs, mace and smoked canola oil into the marinade. The event aims to promote the sustainability of herring, with dozens of Seattle restaurants reintroducing the wild and abundant fish back into the culinary scene.
8 qt. canola oil
10 tsp. green onions, chopped
1 head garlic, peeled and slivered
2 tbsp. cayenne
2 tbsp. paprika
2 tbsp. mace
5 tsp. rosemary
5 tsp. thyme
5 tsp. tarragon
8 herring fillets
3-4 lemons, sliced
1. Smoke canola oil at 150 F for 20 minutes. Allow to cool.
2. For marinade: In large bowl, combine green onions, garlic, cayenne, paprika, mace, rosemary, thyme and tarragon. Submerge 8 herring fillets in marinade for 24 hours. Remove and lay on sheet pan layered with lemons for 2 to 3 hours.
3. Grill herring about 5 minutes, until herring is just cooked through.
4. To serve, plate herring with lemon.
Photo courtesy of Alaska Seafood Marketing Institute