Herrings with Alsacienne cabbage

Name: Herrings with Alsacienne cabbage
Yield: Serves 4
Ingredients: 4 juniper berries, crushed; 1 onion, thinly sliced; 4 large herring fillets, each about 125-150 g, or 8 smaller fillets, scaled and cleaned, and any residual bones removed; ½ tsp caster sugar; 2 tsp grainy mustard; 250 ml vegetable or chicken stock (or ¼ good-quality stock cube dissolved in that amount of hot water); salt and freshly ground black pepper; 2 tbsp good-quality white wine vinegar, like Chardonnay; ½ tsp caraway seeds; 1 small white cabbage, about 700 g-1 kg, shredded; good knob of butter (optional); salt and freshly ground white pepper; 2 tbsp corn oil; 1 tbsp olive oil; flour, for dusting; vegetable oil, for frying; 1 tbsp good-quality white wine vinegar, like Chardonnay; 1 tsp Dijon mustard; ½ tbsp chopped dill; 2 tbsp olive oil

Preparation info

Serves
4

Difficulty
Easy

Appears in

Fish etc.

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.

Ingredients

Fish course
Pescatarian

Ingredients

Method