Evening Tide
Muench
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La Belle Cuisine - More Fish Recipes

Fine Cuisine with Art Infusion

"To cook is to create. And to create well...is an act of integrity, and faith."

Herring, anyone?

"A good cook is like a sorceress who dispenses happiness."
~ Elsa Schiaparelli

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Low Tide...
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The Herring Net, 1885
Homer, Winslow
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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 translucent, 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 Recipe:
Herring, Beef and Potato Salad