Herrings with Alsacienne cabbage

Preparation info
  • Serves


    • Difficulty


Appears in
Fish etc.: the ultimate book for seafood lovers

By Mark Hix

Published 2004

  • About

Because herring is an oily fish, frying or grilling is probably the best way to cook it. If you’ve eaten fish choucroute, you will recognize this style of cabbage. It also suits oily fish like this perfectly, as it cuts the oiliness and makes it more digestible. If you’re not too fussed about the dish actually being super-healthy, then add a few tablespoons of cream to the cabbage towards the end of cooking and continue simmering until the cabbage has absorbed all the cream.