Baltic herrings with leak and mushrooms

Baltic herring is scandinavian fish. Usually eaten pickled, at least in my family and friend families. There are few other typical ways to make these wonderful fishes. One is oven baked, mainly with cream or tomato sause, and the other is pan fried. Third is warmed smoked, which is awesome dish, especially with finnish rye bread.

Today I made oven baked baltic herrings a bit different way. No cream, no tomato but much gentle flavor from leak and mushrooms.

Oven baked Baltic herrings
For 4-6 persons
750 g baltic herrings
1 bundle of dill chopped
200 g leak
250 mushrooms
1 tbsp canola oil
1 lemon juice
Salt & black pepper to taste

Preheat the oven to 200 C. 
Chop leak  and cut mushrooms in half or into quarters. Heat the oil in a skillet over a medium heat. Add leaks and mushrooms and cook until softened.  Season with salt and black pepper. Move leaks and mushrooms from skillet to ovenproof dish.
Put baltic herrings, skin side down on the cutting board. Sprinkle fillets salt and black pepper. Sprinkle the fillets with dill. Wrap the fillets into rolls and place them in an ovenproof dish on top of the leaks and mushrooms. 
Sprinkle lemon juice over the fillet rolls. Bake in the oven 30 minutes.

With this beer is the only choice for drink, if you want anything with alcohol. Non-alcoholic, and my preference, is cold Finnish mineral water.