John Myers
Contents
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Ingredients
Allspice grains
- 3 Onions
- 600 ml Vinegar white wine
- 1 Lemon
- 1 Cup Oil
- 100 g Flour
- 1,5 tsp Salt
- 5 Bay leaf
- 1,5 tsp Mustard seeds
- 1 tbsp Juniper berry
- 1,5 tsp Peppercorns
- 1 tsp Peppercorns pink
- 3,5 tbsp Sugar
- 2 Cloves
- 500 ml Water
Instructions
- Shed the pegs, wash them and cut off the heads. Pat dry and drizzle with lemon juice. Turn in flour. Heat some oil in a pan and fry the herrings one after the other until golden brown on both sides. Depending on the size, this takes 3 to 4 minutes per page. Allow to cool and place in a sufficiently large container with a lid.
- Cut the onions into rings. Boil the white wine vinegar with the water, sugar, salt and the remaining spices for about 5 minutes. Remove from heat, add the onion rings to the hot marinade and let cool.
- Pour the marinade over the herrings and leave to stand, covered, in the refrigerator or a cool cellar for at least 2 to 3 days.
Nutrition
Serving: 100gCalories: 548kcalCarbohydrates: 49.3gProtein: 4.4gFat: 37.3g
