Pickled herring

Ingredients for 5 servings:

• 10 fish(s) , (herring), small to medium-sized
• 6 m.-sized onion(s)
• 50 g sugar
• 50 g beetroot
• 400 ml white wine vinegar
• 200 ml dry white wine
• 200 ml meat broth
• 500 ml water
• 2 bunches of dill
• 2 bay leaves
• 8 juniper berries
• 10 grains of allspice
• 1 tbsp mustard seeds
• 1 tsp, heaped black peppercorns
• e.g. lemon juice
• Salt
• Clarified butter or oil
• some flour

Instructions

Working time approx. 30 minutes; Rest period approx. 1 day; Total time approx. 1 day 30 minutes

à la garten-gerd

For the marinade, thinly slice the onions and finely slice the dill. Bring the water to a boil with the stock, white wine, white wine vinegar, onions, dill, crushed juniper berries, allspice, bay leaves, mustard seeds, and peppercorns. Add the sugar and beetroot syrup and simmer until dissolved. Set the marinade aside, covered. Rinse the herring in cold water, pat dry, and drizzle with lemon juice. Then season with salt and coat in flour. Heat clarified butter or oil in a pan and fry the herring, one at a time, for about 5 minutes on each side until golden brown. Then place the herring in a suitably sized container and pour the lukewarm marinade over them. The herring should then be completely submerged. Top up with water if necessary. Ideally, place the container in a cool cellar (not the refrigerator) and let the fried herring marinate, covered, for 2-3 days.