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Pickled herring

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Ingredients for 4 servings:

  • 6 fish(s) (green herring)
  • salt and pepper
  • 3 tbsp oil
  • ¼ liter vinegar (wine vinegar)
  • ¼ liter meat broth
  • 2 bay leaves
  • 10 grains of allspice
  • 3 carnations
  • 1 tsp mustard seeds
  • 1 onion(s)
  • Flour

Instructions

Working time approx. 45 minutes; Rest period approx. 1 day; Total time approx. 1 day 45 minutes

Rub the herring inside and out with salt and pepper when ready to fry. Coat in flour, place in heated oil, and fry until well browned. Bring the wine vinegar and meat broth, bay leaves, allspice berries, cloves, and mustard seeds to a boil. Peel and slice the onion. Layer the herring and onion rings in a jar and pour the hot vinegar over them. Let it marinate for 2 to 3 days, then serve with boiled potatoes, butter, and bread. Bread and fried potatoes also go well with the dish. Pickled fried herring can be kept in the refrigerator for about 3 weeks.

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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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