Broiling bloaters (red herring)

(Recipe #87, page 144)

Broiling bloaters on a gridiron is better than pan-frying them. Split them down the back, remove the viscera, place a bit of butter in the cavity, close it up again, wrap the fish on buttered paper, and grill it until done. If you do not have a gridiron, open the fish on the opposite side, remove the viscera (but not the milt), and fry lightly in butter.

Serve with sauerkraut or as a separate dish with scrambled eggs.

Translated by David Green.

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