Marinated herring

Ingredients for 4 servings:

• 1 kg fish fillet(s), fresh green herring fillets (with skin)
• 3 tbsp flour
• Sea salt
• 2 stalk(s) leeks
• 4 garlic cloves
• 2 carrots
• 2 onions
• 3 tbsp oil (sunflower oil)
• 500 ml wine, white, dry
• 500 ml vinegar, apple cider vinegar or white wine vinegar
• possibly apple juice
• 2 sprig(s) thyme, or 2 tbsp shredded thyme
• 1 bunch of dill, or 1 pkt. frozen dill
• some sugar
• White pepper (freshly ground)

Instructions

Working time approx. 2 hours; Total time approx. 2 hours

a delicious, inexpensive meal

Clean the leek, wash thoroughly, and cut into thin rings. Peel the onions and cut into thin rings. Peel and finely chop the garlic and carrots. Wash the herring, pat dry, sprinkle with salt and pepper, and coat in flour. Shake off any excess flour. Fry the fish in the heated sunflower oil, first on the inside for 2 minutes, then on the skin side for 5 minutes, until golden brown. Do not overheat! Remove the fried fish from the pan, drain on kitchen paper, and set aside. Brown the vegetables in the remaining fat. Reduce the fat a little first, if necessary. Deglaze with the vinegar, wine, and apple juice, season with salt and pepper. Add the thyme and simmer for 10 minutes. Season with sugar, if desired. Meanwhile, wash the dill and finely chop any large stems. Remove the marinade from the heat, stir in the dill, and then let everything cool. Layer the herring and marinade in sterilized jars, a stone pot, or a porcelain dish. The fish must be completely covered in the marinade. Seal the jars or dish and let it marinate in the refrigerator for at least 1 day. If there is too little marinade, bring the vinegar and wine back to a boil and pour it over the fish once it has cooled. The fish will keep for about 2-4 weeks when refrigerated. But ours have never survived that long! Of course, you can adjust the marinade to your taste. We don’t like the strong vinegar flavor, so we refine it with apple juice and a little sugar. Roast potatoes and salad go very well with it, of course.