Soused Herring

[Oddley]

I have just eaten some soused Herring, the recipe by Marco Pierre White. If you like oily fish, (which some of my lot don't), it is a very nice recipe. Similar to roll mops.

Did anybody see the food program he is doing?

[saucisson]

Yes, I've been watching it, what a nice man he is

Do you have a link to the recipe Oddley?

[Oddley]

I took the recipe down from the tele.

Soused Herring by Marco Pierre White

Freeze herring fillets for 7 days at <= -20°C to kill any nematode worms

Herring fillets (Brine for 3 hours in a 80% salt brine)

1½ Onion
3 Carrots

Pickle:
750 g White Wine Vinegar
250 g Caster Sugar

Pickle Spices:
2 Star anise
½ tsp Green Peppercorns
½ tsp White Peppercorns
½ tsp Black Peppercorns
4 large Bay Leaves
6 sprigs fresh thyme (or ½ tsp dried)

Method:
In a pan bring to the boil the vinegar and sugar. Leave to get cold. Then add all the pickle spices. In a casserole dish add ¾ finely sliced onion and 1½ finely sliced carrot that has been blanched in water. Then add herring fillets, over the top of that put the other ¾ of a blanched onion and 1½ carrots. Pour over herring fillets, onion and finely sliced carrot the pickle. Put in the fridge for 2-3 days depending on the size of the fillets. serve with a nice beetroot salad.

I used, 500g white spirit vinegar, and 250g white wine vinegar. I didn't have any green peppercorns, so left them out.

[saucisson]

Thank you!!

Dave

[Oddley]

If you would like to see Marco prepare the soused Herring dish, then have a look at the following youtube video's.

It's on the end of this one,

And the beginning of this one.

[saucisson]

Thanks again.

Dave