Name: Herrings with potato salad (Harengs marinés avec salade de pommes Rosevalt)
Prep time: 25 min
Cook time: 18 min
Total time: 43 min
Yield: Serves: 6
Cuisine: French
Ingredients: mustard vinaigrette, to serve; 1 carrot, thinly sliced; 400 g (14 oz) waxy potatoes; sprig of fresh thyme; 1 onion, thinly sliced; 500 g (1 lb 2 oz) herrings, filleted; milk, to cover herrings; 1 clove; 500 ml (18 fl oz) grapeseed oil; 1 star anise; 5 g (¼ oz) peppercorns; 2 bay leaves

Preparation info

Serves:
6

Difficulty
Easy
Ready in
45 min

Appears in

New Bistro

By Fran Warde

Published 2009

About

Rich herring fillets swathed in oil and served with potatoes is a classic bistro dish. The French, smooth-skinned La Ratte is a good variety of potato to use as it holds its shape well on boiling, but any waxy variety, such as Belle de Fontenay (also French), Charlotte or Pink Fir Apple are also good choices.

Ingredients

500 g (1 lb 2 oz) herrings, filleted
milk, to cover

Method

Soak the herring fillets in milk overnight or for 12 hours. Drain and discard the milk.

Lay the herrings in a clean, shallow dish, pour over the oil and add the spices, bay leaves and thyme. Place the onion and carrot in a layer on top, cover and leave to marinate in the fridge for 12 hours.

Cook the potatoes in their skins for 18 minutes or until tender. Cool and cut into 1cm (