Lake Superior Herring, Mushrooms and Crucifers

For dinner tonight I was going to marinate and cook some local herring and serve that with some of the vegetables from the soup I made yesterday.  Then I saw an 8 oz. package of lonely, neglected mushrooms.  Okay, sharpen my knife, wash them quickly and pare off the scary parts.  I almost pitched them - but now I'm really glad I didn't.  They'll saute' up well with the fish.

I thawed and marinated 8 oz. of herring I bought a while ago in one of our fancier grocery stores.  When I need a luxurious food field trip, my car knows the way! They always have lamb there, so I started going when I had a craving for my rosemary lamb, barley and vegetable soup, which was inspired by a can of Campbell's Scotch Broth a decade or so ago!

MARINADE:

3 sliced green onions

1t - 1T grated frozen lemon

1-2 T rosemary infused EVOO

salt and pepper

Wash the fish, pat dry and cut into 2" pieces.  Roll around in the marinade, coating it well with all the ingredients.  Let it stand for a half hour, tossing it once or twice with a fork.


Meanwhile, after about 20 minutes, start slowly sauteing the mushrooms in a little more of the oil.  When the mushrooms are looking about half done, and a bit golden brown, make a circle of them, around the edge of the pan.  Stir a couple tablespoons of warm water into the marinade bowl if it's dry, then put the fish and all the marinade into the center of the pan.  Cover and cook on low heat a few minutes then turn the pieces over and repeat.

At the very end, make room in the pan and add the vegetables.  Turn off the heat, cover and leave on the burner for a few minutes just to heat everything through.  Makes 2 servings. . .Lin