in Germany

Pickled herring

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Ingredients for 4 servings:

  • 8 fish(es), green herring (ready to cook)
  • Salt and pepper, flour,
  • ⅛ liter of oil (rapeseed oil or other, not olive oil)
  • ½ liter vegetable broth (instant)
  • ½ liter vinegar (white wine vinegar)
  • 4 tbsp sugar (or to taste)
  • 2 bay leaves
  • 2 tbsp mustard seeds
  • 10 grains of allspice
  • 1 tbsp pepper, whole
  • 4 onions

Instructions

Working time approx. 1 hour 20 minutes; Rest period approx. 1 day; Total time approx. 1 day 1 hour 20 minutes

Salt and pepper the herring inside and out and coat it in flour. Shake off some of the flour. Heat oil in a pan and fry the herring on both sides (4-5 minutes). Drain on kitchen paper. Bring the stock to a boil with the vinegar, sugar, and spices. Peel the onions, slice them into rings, and let them simmer in the stock (5 minutes). Place the herring in a container and pour over the hot stock. Cover and let it simmer in the refrigerator (2-3 days). Keeps for up to 2 weeks.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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