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

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.