As the move just continues (to do my head in, sap my energy, deprive me of any will to live - you name it) I haven't really had time to be terribly innovative in the kitchen lately. So I have to resort to the drafts folder and sort out the publishing queue instead. This herring recipe (form God knows when) is one of the things I found.
Much like Cosmopolitan herring this isn't herring at its most traditional, but that just goes to show what a wonderfully versatile fish it is!
The foundation for this one too is the traditional pickled herring, which first gets cooked in the vinegar solution and is then stored in the marinade. The recipe for the traditional marinade is 1-2-3 which stands for 1 part vinegar, 2 parts of sugar and 3 parts water. Those are the basics but feel free to go crazy with it. This time for instance I made mine a tad sweeter seeing how there other, spicier things going on. At its most traditional (and Scandinavian) crushed allspice, bay leaf and finely sliced onions (either red or yellow) are used but I was longing for some Asian twist so I went for chilli, lime, ginger and garlic instead.
400 gr herring fillets
Much like Cosmopolitan herring this isn't herring at its most traditional, but that just goes to show what a wonderfully versatile fish it is!
The foundation for this one too is the traditional pickled herring, which first gets cooked in the vinegar solution and is then stored in the marinade. The recipe for the traditional marinade is 1-2-3 which stands for 1 part vinegar, 2 parts of sugar and 3 parts water. Those are the basics but feel free to go crazy with it. This time for instance I made mine a tad sweeter seeing how there other, spicier things going on. At its most traditional (and Scandinavian) crushed allspice, bay leaf and finely sliced onions (either red or yellow) are used but I was longing for some Asian twist so I went for chilli, lime, ginger and garlic instead.
400 gr herring fillets
Vinegar solution:
1,25 dl strong vinegar
5 dl water
1 tbsp coarse salt
Rinse the fillets and pat dry. Combine the ingredients for the solution and pour over the fish. Let cook (covered) in the fridge for 6-8 hours. Drain thoroughly.
Rinse the fillets and pat dry. Combine the ingredients for the solution and pour over the fish. Let cook (covered) in the fridge for 6-8 hours. Drain thoroughly.
Marinade:
1 dl water
1 1/4 dl sugar
1/2 dl vinegar
2 kaffir lime leaves (or small bay leaves)
1 large garlic clove
a couple of cm piece of fresh ginger
10 allspice peppers
1 smallish red chilli
1 small onion (or 1/2 of a larger one)
1 lime
Combine vinegar, water, sugar, allspice and kaffirlime leaves in a small pot and bring to boil. Remove from heat and let cool. Peel garlic and ginger and slive finely. Chop chilli and cut lime into slices. Mix into the marinade. Roll the herring and, layering with onion, place into a glass jar. Pour over the liquid so all the fish is covered. Let marinade for a couple of days before serving. If you're feeling bored, you can shake the jar a bit every now and then.
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