|
Recipe of the Day Categories:
Recipe Home
Recipe Index
Recipe Search
Appetizers
Beef
Beverage
Bread
Breakfast
Cake
Chocolate
Cookies
Fish
Fruit
Main
Dish
Pasta
Pies
Pork
Poultry
Salad
Seafood
Side Dish
Soup
Vegetable
Surprise!
![[Flag Campaign icon]](http://a1032.g.akamai.net/f/1032/81/30m/www.gamesville.lycos.com/art_gv/ribbon_small.gif)
 
Save 10% on our Product of the Month
|
|
Your
patronage of our affiliate
partners supports this web site.
We thank you! In other words, please shop at LBC
Gift Galerie!
Herring Gulls, Following Fishing Boat with Bass Rock Behind,
Firth of Forth, Scotland, UK
Photographic Print
Ann & Steve, Toon
Buy at AllPosters.com
La Belle Cuisine
Rollmops
Gourmet Archives
Marinade:
1 1/2 cups white wine vinegar
2 onions, sliced thin
1 teaspoon mustard seed
2 bay leaves
3 juniper berries crushed lightly
3 whole allspice, crushed lightly
3 cloves garlic, crushed lightly
1/2 teaspoon black peppercorns,
crushed lightly
1/4 teaspoon sugar
2 1/2 pounds matjes herring
fillets (about 28), drained
1/2 cup Düsseldorf-style mustard
1/2 cup chopped onion
1/4 cup drained bottled small capers
3 small dill pickles cut into sixths
lengthwise and halved crosswise
4 large thin slices smoked salmon,
cut into 2-inch by 1/2-inch strips,
for
garnish
Parsley sprigs, for garnish
Accompaniments:
Pickled beets
Thinly sliced onion rings
Hot steamed potatoes
Buttered brown bread
Cold beer
Make the marinade: In a saucepan combine 2 cups
water, vinegar, onions, mustard seeds, bay leaves, juniper berries,
cloves, allspice, peppercorns and sugar. Bring mixture to a boil and boil
it for 3 minutes. Let the marinade cool to room temperature.
Arrange the
herring fillets, skinned sides down, on a work surface, spread them with
mustard and sprinkle them with onion and capers. Put a piece of pickle at
one end of each fillet, roll up the fillets, securing them with wooden
picks, and stand them on end in a deep dish just large enough to hold them
in one layer. Pour the marinade over the herring and chill the herring,
covered, for at least 4 days, and up to 10 days. Drain the Rollmops,
arrange them on
a platter and garnish them with salmon strips rolled up to
resemble rosettes. Garnish the platter with parsley sprigs and serve the Rollmops with the beets, onions, potatoes, brown bread and beer.
Makes
about 28.
Perhaps
you do not choose to pickle your own herring?
Or the idea intrigues
you, but you want to have herring
tomorrow night!
No problem...
Herring Fillets in Cream Sauce
Excelsior, Amsterdam
Gourmet Archives
Three 5-ounce tins matjes herring
fillets, drained
Milk
2 onions, sliced thin
2 tablespoons unsalted butter
Dry white wine
1 bay leaf
Lemon juice to taste
White pepper to taste
1 cup heavy cream
1/3 cup snipped fresh chives,
plus additional
Buttered slices of pumpernickel
Pat the herring fillets dry. In a shallow dish just cover
the herring with milk and chill the mixture, covered, for 2 hours.
In a stainless steel or enameled skillet cook the thinly
sliced onions in the butter over moderate heat, stirring, for 3 minutes or
until they are trans-
lucent, add enough dry white wine to just cover them,
the bay leaf, and
lemon juice and white pepper to taste. Simmer the
mixture 3 to 5 minutes,
or until onions are soft but not browned. Let the
mixture cool. Drain the
herring and pat
it dry.
In a chilled bowl beat the cream until it holds stiff
peaks, fold in the herring, the onion mixture, the snipped chives, and dry
white wine and lemon juice
to taste. Chill the mixture, covered, 4 to 6
hours. Discard the bay leaf. Transfer the mixture to serving dish,
sprinkle it with snipped fresh chives,
and serve it with buttered slices
of pumpernickel.
Serves 6 as a first course.
Featured Archive Recipes:
Herring, Beef and Potato Salad
Layered Pickled Herring Salad with
Tart Apples and Red Onion
Warm Baby Beets and Herring
with Mustard Dill Sauce
Index - Fish Recipe Archives
Index - Appetizer Recipe Archives
Daily Recipe Index
Recipe Archives Index
Recipe Search
|
