Soused Herring

A delicious way to cook herring, Soused Herring is inexpensive and is well worth making in large quantities since it zuill keep for several days. The slight tartness of the marinade offsets any oiliness the fish may have, and the slow cooking makes the flesh and even the bones of the fish as soft as butter.

5

10 herring fillets, rolled up with the skin on the outside

15 fl. oz. dry white wine

5 fl. oz. white wine vinegar juice of

1 lemon

5 bay leaves

1 teaspoon pickling spice

8 black peppercorns

1 teaspoon salt

2 mace blades

1 green chilli, seeded and coarsely chopped

2 medium-sized onions, thinly sliced and pushed out into rings

Preheat the oven to cool 300°F (Gas Mark 2, 150°C).

Lay the herring rolls, seam sides down, in one layer in a large, shallow ovenproof baking dish. Set aside.

In a medium-sized mixing bowl, com-bine the wine, wine vinegar and lemon juice. Pour enough of the mixture over the herrings just to cover them. Sprinkle over the bay leaves, pickling spicc, pepper- corns, salt, mace blades, chilli and onions. Cover the dish with aluminium foil and place it in the centre of the oven.

Bake for lj to 2 hours or until the fish flakes easily when tested with a fork. Remove the dish from the oven. With a slotted spoon, transfer the fish to a large serving dish. Strain the cooking juices over the fish and discard the flavourings in the strainer.

Set aside to cool completely before serving.

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