Herrings in Sherry
Herrings have a long history as being a staple for many countries in Northern Europe. This recipe is just one of the many ways they can be prepared.
Portions: 4-6 Portions
Preparation: 15 minutes
Ingredients
Herrings Marinade
- 4 herrings, filleted and pin bones removed
- 2-3 tbsp caster sugar
- 4 tbsp wine vinegar
- 200ml dry sherry
- 1 onion, sliced thinly
- 1 carrot, peeled and sliced finely
- 6 white pepercorns, crushed
- dill sprigs
Method
- Cut the fish flllets into bite size pieces widthwise. Blanch the onion rings in boiling water briefly then dry them on paper toweling. Mix the onion rings with the pepercorns..
- Place one layer of herrings in a jar followed by onion rings, peppercrns and dill sprigs. Repeat this for the final layers.
- Mix together the sugar, sherry and white wine vinegar. Pour this over the herrings so that they are totally covered with no air pockets. Seal the jar and refigerate.
- The fish will take 2-3 days before it easy ready to eat. Serve as part of a salad or with blinis or rye bread as a smoreborde.