Herrings are a fabulous, and most underused, ingredient. Usually extraordinarily cheap, rich in omega oils and, most importantly in my book, delicious – I can’t understand why they aren’t used more in day to day cookery!
They are most commonly seen picked, in their ‘rollmop’ form, however are also tasty simply fried. Follow the below recipe to get some delicious rollmops that will keep for up to a month. Yummy in a salad, on toasted rye bread, or munched on simply alone.
Recipe adapted from the fabulous one by dear Hugh Fearnley-Whittingstall
They are most commonly seen picked, in their ‘rollmop’ form, however are also tasty simply fried. Follow the below recipe to get some delicious rollmops that will keep for up to a month. Yummy in a salad, on toasted rye bread, or munched on simply alone.
Recipe adapted from the fabulous one by dear Hugh Fearnley-Whittingstall
| Recipe Ingredients (Makes 2 x 500 ml jars): 6 fresh herrings, fillets of (scaled and pin-boned) 500 ml white wine vinegar 250 ml cider 12 allspice berries 3 juniper berries 12 black peppercorns 6 bay leaves 1 tbsp light brown sugar 1 tsp mustard seeds Zest slices from 1 large orange 1/2 bunch fresh dill 60 g salt 500 ml water |
Extras: 2 sterilized 500 ml jars
Method:
1. Submerge the herring fillets in the salt and water and leave to brine for at least 2 hours, chilled.
2. While that’s going on, make the pickling liquor. Put all the ingredients except the fresh dill into a saucepan and bring to the boil. Lower the heat and simmer for 5 minutes. Take off the heat and leave to cool.
3. After two hours, take the fillets out of the brine and pat dry. Roll the fillets up, skin side out, from tail to head end and pack into the jars, along with the dill. Pour the liquor over the top so it covers the fish. Seal the jars and put in the refrigerator for 3 days to pickle. They’ll be best after around 5 and will keep for up to a month, refrigerated.
Method:
1. Submerge the herring fillets in the salt and water and leave to brine for at least 2 hours, chilled.
2. While that’s going on, make the pickling liquor. Put all the ingredients except the fresh dill into a saucepan and bring to the boil. Lower the heat and simmer for 5 minutes. Take off the heat and leave to cool.
3. After two hours, take the fillets out of the brine and pat dry. Roll the fillets up, skin side out, from tail to head end and pack into the jars, along with the dill. Pour the liquor over the top so it covers the fish. Seal the jars and put in the refrigerator for 3 days to pickle. They’ll be best after around 5 and will keep for up to a month, refrigerated.
Pickling liquor
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Packed in tight and pickling away
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