4 large or 6-8 small herrings, cleaned and boned
salt and pepper
small onion, skinned and sliced into rings
6 peppercorns
1 - 2 bayleaves
few parsley stalks
2/3 cup (150 ml) 1/4 pt malt vinegar
2/3 cup (150 ml) 1/4 pt water
salt and pepper
small onion, skinned and sliced into rings
6 peppercorns
1 - 2 bayleaves
few parsley stalks
2/3 cup (150 ml) 1/4 pt malt vinegar
2/3 cup (150 ml) 1/4 pt water
method
1. Trim off the heads, tails and fins, remove the bones and sprinkle the fish with salt and pepper.
2. Roll up from the head end and secure with wooden cocktail sticks.
3. Pack them into a fairly shallow ovenproof dish and add the onion, peppercorns and herbs. Pour in the vinegar and enough water to almost cover the fish.
4. Cover with greaseproof paper or foil and bake in the oven at 180°C (350°F) mark 4 for about 1 hour, or until tender.
5. Leave the herrings to cool in the cooking liquid before serving as an appetiser or with salad.
2. Roll up from the head end and secure with wooden cocktail sticks.
3. Pack them into a fairly shallow ovenproof dish and add the onion, peppercorns and herbs. Pour in the vinegar and enough water to almost cover the fish.
4. Cover with greaseproof paper or foil and bake in the oven at 180°C (350°F) mark 4 for about 1 hour, or until tender.
5. Leave the herrings to cool in the cooking liquid before serving as an appetiser or with salad.
serving amount
serves 4
rate this recipe
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