Rollmops
By: Winters on the way
message >
view profile >
| report
Prep time:
Cook Time:
Servings: Makes 3 x 500ml jars
x
Send to a Friend
Winters on the way
message >
view profile >
Dec 04, 2009
at 12:21 PM
A preservable tasty herring treat.
Ingredients
• 60g salt
• 6 large herrings, descaled, gutted, filleted and pin-boned
For the marinade:
• 750ml cider vinegar
• 12 allspice berries
• 12 black peppercorns
• 6 bay leaves
• 1 tbsp light brown sugar
• zest of 1 large orange, pared in strips with no white pith
• 1 small onion, very thinly sliced
• 200ml medium cider
• 6 large herrings, descaled, gutted, filleted and pin-boned
For the marinade:
• 750ml cider vinegar
• 12 allspice berries
• 12 black peppercorns
• 6 bay leaves
• 1 tbsp light brown sugar
• zest of 1 large orange, pared in strips with no white pith
• 1 small onion, very thinly sliced
• 200ml medium cider
Directions
Dissolve the salt in 500ml water to make a brine. Add the fillets and leave for 3 hours.
To make the marinade, put all the ingredients in a saucepan, bring slowly to the boil and simmer for 1 minute. Remove from the heat and leave to cool.
Drain the herring fillets from the brine and pat them dry with kitchen paper. Roll them up from tail to head, skin side out, and pack the rolls into 3 500ml sterilised preserving jars.
Pour the cooled marinade over the herrings, making sure the lemon zest, bay leaves and spices are evenly distributed between the jars. Seal the jars.
Store in the fridge for at least 3 days before eating. They are best from 5-10 days but will keep for up to a month (still sealed). To serve, drain the fillets from their marinade. Serve with a little rye bread and perhaps some celeriac waldorf salad.
To make the marinade, put all the ingredients in a saucepan, bring slowly to the boil and simmer for 1 minute. Remove from the heat and leave to cool.
Drain the herring fillets from the brine and pat them dry with kitchen paper. Roll them up from tail to head, skin side out, and pack the rolls into 3 500ml sterilised preserving jars.
Pour the cooled marinade over the herrings, making sure the lemon zest, bay leaves and spices are evenly distributed between the jars. Seal the jars.
Store in the fridge for at least 3 days before eating. They are best from 5-10 days but will keep for up to a month (still sealed). To serve, drain the fillets from their marinade. Serve with a little rye bread and perhaps some celeriac waldorf salad.
Dec 11, 2009
at 01:03 PM
Hi,
I have a question about this recipe.
My partner is allergic to oranges, is there anything I can use to substitute it?
Many thanks.
Dec 16, 2009
at 07:42 PM
No worries. I went to the Questions section and got some suggestions.
Merry Christmas!