in Germany

Herring in aspic

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Ingredients for 8 servings:

  • 6 fish(s) (Bismarck herring)
  • 3 onions
  • 3 bay leaves
  • 6 peppercorns
  • Vinegar (white wine vinegar)
  • pepper
  • Salt
  • Sugar
  • 12 sheets of gelatin
  • 2 eggs, hard-boiled

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Slice the onions into rings and boil with the bay leaves and peppercorns in 750 ml of water for 20 minutes, then sieve. Soak the gelatine and dissolve it in the warm seasoning broth. Season to taste with vinegar, pepper, salt, and sugar. Place three Bismarck herrings in a shallow dish, cover with half the seasoning broth, and let set in the refrigerator. Slice the eggs. Layer three more Bismarck herrings with egg slices and one strip each of red and green bell pepper. Cover with the remaining broth and let set in the refrigerator. Cut into pieces before serving.

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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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