We have a lovely local fish man who parks his little van up at our local garage every Thursday – and always has something tempting to share
last thursday Matt was given the job of fetching some fresh localness & arrived home with 6 herring fillets – for sheer pennies!
but i have little knowledge of herring – past the rollmop variety – so we decided, since rollmops are Matts lunch of choice – we should try our own
i had a scarper across the internet and came across a recipe by Mr Fearnley-Whitingstall in the guardian
i adapted it a little but stuck to the general gist đ
potted herring
6 fresh herring fillets
rind of one orange – try to take as little white as possible
1 small onion finely sliced
1 spoon of whole grain mustard
4 black pepper corns
4 juniper berries
1 spoon of dark brown sugar
3 bay leaves
250ml cider vinegar
125ml of cider
firstly check you herring fillets for any visible pins bones and remove
( clean eye brown tweezers do the job lol )
then soak the fillets in a salted water leaving for a couple of hours
meanwhile, make the vinegarette
pop all the remaining ingredients into a saucepan and bring to a gentle bowl – stirring gently to melt the sugar!
allow to simmer for a few minutes before removing from the heat and cooling
after approximately 2 hours – once your marinade is cool – remove your herring fillets from the salt water and dab dry with kitchen towel
then roll your fillets up – skin outwards – and pop into your kilner jar /Â Tupperware or whatever you are using
pour your marinade over the rolled fillets – making sure you poke lotsa yummy bits down the sides and into the roll mops! then cover the tops with the remaining liquid ( i poured more in after this photo )
seal it up
and pop ’em in the fridge
Hugh says to leave them in for anything between 3 days and a month
i am holding out for 7 – 10 days
tomorrow is day 7 đ
must hunt out some rye bread and sour cream!