roll mop herrinhs

roll mop herrinhs

Postby Franco » Tue Jul 19, 2005 8:15 pm

has anyone made any roll mop herrings or similar preserved fish?

Franco
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Postby Paul Kribs » Wed Jul 20, 2005 12:39 pm

Franco

I like roll mops but do not know of a recipe for them, despite looking for ages. I would be interested in trying to make them. I had a go with mackerel fillets once but they didn't turn out well at all. Maybe cos I ate them after 3 days.

I have found a recipe for:

Smorrebrod Herrings

4-6 Portions
Preparation Time: 15 minutes
Cooking Time: 10 minutes

Herrings:

6 butterflied herring fillets
1 large onion, thinly sliced into rings and blanched in boiling water
pinch salt and freshly ground black pepper
Marinade:

400ml white wine vinegar
150ml water
3 tbsp caster sugar
2 bay leaves
2 tsp juniper berries


Method:
Herrings: Cut the herrings into single fillets and place them on a chopping board skin side down. Sprinkle a little salt and pepper over the flesh, and place a few slices of onion on each fillet. Roll up the fillets and seal them with a wooden tooth pick. Place them in a flameproof container.
Marinade: Add all the marinade ingredients into the heat proof container with the herring fillets. Place the container over a moderate-high heat and bring it to the boil then reduce it to a simmer for a minute.
Remove the roll mops from the heat and allow them to cool in the marinade. When they are cool place them in a sterilised jar. Pour over the marinade making sure the herrings are well covered. Seal the container well and refrigerate them. The herrings are ready to eat in 1 week and will keep for up to 6 months in the refrigerator unopened.

I should imagine you could try the pickling without cooking. I would have to add the obligatory slice of sweet gherkin and possibly a small sprig of fresh dillweed.

Regards, Paul Kribs
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Postby DarrellS » Wed Jul 20, 2005 1:53 pm

Found this one out on the web.
Google search for Rollmop Herring recipe

----------------------------------
Rollmop Herrings recipe

ingredients
6 herrings, gutted and filleted, with heads removed
1 large onion or 2 shallots, finely chopped
4 gherkins, finely chopped


for the marinade
1 large onion, roughly chopped
1 blade of mace
1 bay leaf
4 cloves
4 allspice berries
Pinch of salt
8 black peppercorns
1 teaspoon brown sugar
5 fl oz (150ml) water
5 fl oz (150ml) wine vinegar



method
1. Wash the herring fillets and pat dry with kitchen paper.

2. Finely chop the onion or shallots and the gherkins and mix together.

3. Lay each herring fillet skin side down on a board and place a
little of the onion and gherkin mixture on each.

4. Roll up from head end to tail end and secure with a cocktail stick.

5. Place all the herring rolls into a shallow heatproof dish or glass jar.

6. Put the remaining onion with all the other ingredients into a saucepan.

7. Bring the liquid to the boil and simmer for a few minutes to
allow the flavours to infuse.

8. Then pour this liquid over the herring rolls, allow to cool,
cover and set aside in a cool place or the refrigerator for 3
or (preferably) 4 days.


serving amount
serves 4 to 6


-----------------------------------------



Hope it helps

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Postby Paul Kribs » Wed Jul 20, 2005 6:11 pm

Thanks DarrellS

I have kept the recipe and may try it in the future, depending on the availability of the herrings of course.

Regards, Paul Kribs
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