Bismarck herring

Ingredients for 4 servings:

• 4 fish(s) , (untreated herring)
• 4 large onions, peeled and sliced ​​into fine rings
• 1 tsp pepper, whole, white, ground
• ½ tsp mustard seeds, yellow, ground
• 2 bay leaves
• 500 ml vinegar (white wine vinegar)
• 1 tsp brown sugar
• 100 ml fish stock, home-cooked or from a jar

Instructions

Working time approx. 45 minutes; Rest time approx. 2 days 12 hours; Total time approx. 2 days 12 hours 45 minutes

self-inserted

If necessary, gut the herring, wash and scale them. Remove the fins, tail and head, wash again, salt well inside and out and leave to rest on a tall tray in the refrigerator overnight. Now wash again thoroughly under running water and dry very carefully with kitchen paper. Now place the fish with the onions and the spice grains in layers, like a casserole, in a suitable dish. Bring the vinegar and sugar to the boil in a saucepan and, once cooled, pour over the fish. If everything is covered with liquid, you can omit the fish stock. If parts of the herring are not yet covered with liquid, pour the stock over the fish as well. The herring should then be completely covered with liquid. Unfortunately, exact instructions are not possible because the fish vary in size. Leave to stand in the refrigerator for at least 48 hours and then serve.