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?
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.
Users browsing this forum: No registered users and 18 guests