Lobster herring was one of my absolute favourites from the catch of the day I lugged back home form the Herring Fair. So naturally I had to make some more. And damn, it was fine! This I'll be making a lot. I mean, how can anything with the word "lobster" in it be anything but yummy?
Like with boquerones and Cosmopolitan herring I cooked the fish first in vinegar solution. Since I skinned the fillets this time, they took less time than the whole ones with the skin still on. The skin comes off easily: just fold the herring fillet lengthwise and push the tip of your finger between the flesh and pull the fish away.
After soaking them in the vinegar solution I made the sauce. Because of the saltiness of lobster fond be extra careful with seasoning. With sugar on the other hand you want to be generous, as cooking in vinegar leaves the fish with a fair bit of acidity.
400 g herring fillets
Like with boquerones and Cosmopolitan herring I cooked the fish first in vinegar solution. Since I skinned the fillets this time, they took less time than the whole ones with the skin still on. The skin comes off easily: just fold the herring fillet lengthwise and push the tip of your finger between the flesh and pull the fish away.
After soaking them in the vinegar solution I made the sauce. Because of the saltiness of lobster fond be extra careful with seasoning. With sugar on the other hand you want to be generous, as cooking in vinegar leaves the fish with a fair bit of acidity.
400 g herring fillets
Vinegar solution:
1,25 dl strong vinegar (10%)
5 dl water
1 tbsp salt
Rinse the fillets and pat dry. Skin them and place in an air-tight container. Combine the ingredients for the vinegar solution and pour over the fillets. Cover and let cook in cold for 6-8 hours. Drain thoroughly.
The dressing:
1,5 dl mayonnaise
1 tub (150 g) créme fraîche
1,5 tsp tomato paste
1 tbsp dill
1 tsp white pepper
1 generous tbsp sugar
2 tsp lobster fond
1/2 tsp chili sauce
1/2 tsp grated lemon zest
pinch of ground coriander
pinch of pimenton or paprika
(salt)
Combine the ingredients, whisk until smooth and pour over the drained fillets. Make sure all the fillets are covered in dressing. Let sit in the fridge for at least 3 hours but preferably overnight and serve. Do remember though that because of the mayonnaise and dairy-based dressing these herrings won't keep as long as pickled ones. Though that's something you really don't need to worry - I couldn't keep my hands off these anyway...
These are best served with that archipelago bread. For recipe see here!
These are best served with that archipelago bread. For recipe see here!
Remember when I told you this blog has been nominated in the biggest blog award gala in Finland? And that you readers get to vote for your favourites too? Well, in case you haven't, there's still time! Today and tomorrow, to be precise. In case you feel like exercising your right to vote, please do so! Little bird from the publishing house did send me a note a little while back saying this blog is currently among the 10 most voted blogs! The final results will be announced in the gala on November 1st and I can't wait to share them with you!
Our category is the first one: "suosikkiruokablogi". The name of the blog is Andalusian auringossa and the URL is www.andalusianauringossa.com
You know, in case it's our blog that tickles your fancy!
Ready to vote? Vote here!
Our category is the first one: "suosikkiruokablogi". The name of the blog is Andalusian auringossa and the URL is www.andalusianauringossa.com
You know, in case it's our blog that tickles your fancy!
Ready to vote? Vote here!
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