Main Courses Recipes - Soused Herrings Recipe

Ingredients

• 6 herrings (filleted)

• 1 carrot (thinly sliced)

• 1 onion (sliced into thin rings) 

For the marinade:

• 300ml/1/2pt white wine vinegar

• 225g/8oz onion (sliced into thin rings)

• 1 carrot (sliced)

• 8 parsley sprigs

• 3 bay leaves

• Sprig of tarragon

• 1/2 tablespoon salt

• 12 black peppercorns

Serves 6

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Method:

1. To make the marinade, put all the marinade ingredients in a pan and bring to the boil.  Lower the heat and simmer gently for 20 to 30 minutes. Remove from the heat and allow to cool completely.

2. Arrange the herring fillets skin-side down in a flameproof roasting pan, pour the marinade over them and slowly bring to the boil on the hob. Immediately remove from the heat and allow to cool.

3. To finish the dish, blanch the carrot in boiling salted water for 2 to 3 minutes, then refresh in cold water and drain.

4. Arrange the cooled herring fillets on a serving plate and spoon some of the marinade over them. Scatter the carrot slices over the fish and arrange rings of onion on top.