Selsey soused herrings recipe
information
This dish gets its name from Selsey in Sussex and dates from a time when herrings were plentiful in the seas off England's south coast.
Halve the herrings lengthways before serving as a starter. Alternatively, for a complete meal, serve with potato salad and lettuce tossed in an oil and vinegar dressing.
ingredients
4 large herrings, each weighing about 250 g (9 oz), boned but left in 1 piece
salt and freshly ground black pepper
1 small onion, sliced
150 ml (1/4 pint) white wine vinegar
125 ml (4 fl oz) water
4 bay leaves
8 whole black peppercorns
1 stick cinnamon, 2.5 cm (1 inch) long
salt and freshly ground black pepper
1 small onion, sliced
150 ml (1/4 pint) white wine vinegar
125 ml (4 fl oz) water
4 bay leaves
8 whole black peppercorns
1 stick cinnamon, 2.5 cm (1 inch) long
To serve
2 teaspoons creamed horseradish sauce
pinch of mustard powder
150 ml (1/4 pint) double cream
lemon and beetroot wedges, to garnish (optional)
pinch of mustard powder
150 ml (1/4 pint) double cream
lemon and beetroot wedges, to garnish (optional)
method
1. Heat the oven to 170°C (325°F) Gas3.
2. Season the herrings with salt and pepper and roll them up, starting from head end, with skin on outside and secure with cocktail sticks,
if necessary. Arrange them in a single layer in a casserole just large enough to hold them comfortably.
3. Add the onion, vinegar and water. Push the bay leaves, peppercorns and cinnamon between the herring rolls. Cover with a lid or foil and bake in the oven for 1 hour. Leave to cool in the cooking liquid for at least 8 hours.
4. Drain the herrings, reserving 4
tablespoons cooking liquid, and place on a serving dish.
5. Put the reserved liquid into a bowl with the horseradish sauce, mustard powder and cream and whisk until standing in soft peaks.
6. Spoon a little sauce over each herring and garnish with lemon and beetroot wedges, if liked. Serve cold, with the remaining cream sauce handed separately.
2. Season the herrings with salt and pepper and roll them up, starting from head end, with skin on outside and secure with cocktail sticks,
if necessary. Arrange them in a single layer in a casserole just large enough to hold them comfortably.
3. Add the onion, vinegar and water. Push the bay leaves, peppercorns and cinnamon between the herring rolls. Cover with a lid or foil and bake in the oven for 1 hour. Leave to cool in the cooking liquid for at least 8 hours.
4. Drain the herrings, reserving 4
tablespoons cooking liquid, and place on a serving dish.
5. Put the reserved liquid into a bowl with the horseradish sauce, mustard powder and cream and whisk until standing in soft peaks.
6. Spoon a little sauce over each herring and garnish with lemon and beetroot wedges, if liked. Serve cold, with the remaining cream sauce handed separately.
serving amount
serves 4
rate this recipe
|
0 comments |
also in this category
more information
See the food glossary for information on recipe ingredients and food-related terms, and for help on using cooking measurements, see the measurements page.
