Bismarck herring à la Hans-Werner

Ingredients for 6 servings:

• 1 kg salted herring(s), fillets, pickled
• 30 g spice mix (herring pickling spice)
• 2 tsp salt, slightly heaped tsp
• 4 tbsp sugar, slightly heaped tbsp
• 5 chili peppers, dried
• 10 grains of black pepper
• 1 kg onion(s)
• 300 ml water
• 300 ml orange juice
• 300 ml balsamic vinegar, white
• 300 ml herbal vinegar

Instructions

Working time approx. 30 minutes; Rest period approx. 3 days; Total time approx. 3 days 30 minutes

dedicated to my father-in-law, who gave me a taste for

Rinse the herring individually, drain briefly, and place in a large bowl. Fill the bowl with cold water and place in the refrigerator or another cool place. Soak the herring for 24 hours, changing the water 1 or 2 times. Make the stock: Put the spices, salt, sugar, and a few quartered onions in a saucepan with the liquid ingredients and bring to a boil. After 10 minutes, turn off the heat and let the stock cool. The next day, pickle the herring: Thinly slice the remaining onions. Pour the stock through a sieve into a saucepan. Lightly smooth the sieve with a spoon. Remove the herring fillets from the water and rinse. Layer the onions and fillets in a saucepan and pour the smoothed stock over everything, ensuring everything is covered. Cover the herring and let it marinate in the refrigerator for another 2 days.