Herring rollmops

• 6 fresh herrings
• salt and freshly milled pepper
• ¼ pint (150 ml

Clean the herrings and remove the heads and tails. Place on a work surface and spread them out flat, skin side up. Press along the back to loosen the bone, then turn each herring over and gently pull away the bone.

Season the flesh side with salt and pepper. Roll up the herrings skin side out and pack tightly in a baking dish so herrings remain closed. Put the vinegar, water, bay leaf,