1/2 bottle red wine
thick slices of onion, carrot and celery
1 bayleaf
bouquet garni
6 peppercorns
salt and pepper
6 herrings, cleaned with heads, tails and fins removed
saute button mushrooms and small onions, and some parsley
thick slices of onion, carrot and celery
1 bayleaf
bouquet garni
6 peppercorns
salt and pepper
6 herrings, cleaned with heads, tails and fins removed
saute button mushrooms and small onions, and some parsley
method
1. Put the wine, sliced vegetables, herbs, peppercorns and seasoning in a saucepan, cover and simmer for 30 minutes.
2. Arrange the herrings in a single layer in an ovenproof dish. Strain the liquor over them, until almost covered add a little water, if necessary.
3. Cover the dish and cook in the oven at 170°C(325°F) mark 3 for about 1 hour.
4. Serve the herrings in the liquor,
garnished with the saute mushrooms and onions and with sprigs of parsley.
2. Arrange the herrings in a single layer in an ovenproof dish. Strain the liquor over them, until almost covered add a little water, if necessary.
3. Cover the dish and cook in the oven at 170°C(325°F) mark 3 for about 1 hour.
4. Serve the herrings in the liquor,
garnished with the saute mushrooms and onions and with sprigs of parsley.
serving amount
serves 6
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