Chtimi Roll Mops

Name: Chtimi Roll Mops
Cuisine: France
Ingredients: ⅔ cup cider vinegar; ½ teaspoon ground allspice; Dash of ground cloves; Dash of freshly grated nutmeg; 8 cups water; ⅔ cup kosher salt; ½ cup firmly packed brown sugar; ⅓ cup sweet yellow mustard; ⅓ cup Dijon mustard; 2 cups cider vinegar; 2 cups water; whole milk; 6 very fresh large herrings, preferably with milt; 12 very small French cornichons, finely diced; 1 large red onion, finely chopped; 1 teaspoon black peppercorns; Large bouquet garni

Preparation info

FFR—
12
servings

Difficulty
Easy

Appears in

The New Making of a Cook

By Madeleine Kamman

Published 1997

About

You are a Chtimi when you are born in the very northern part of France, usually with a strong taste for the fattest herrings from the Channel. For the cornichons, or use imported cornichons. Use full herring with egg and sperm sacs.

Ingredients

8 cups water
⅔ cup kosher salt
½ cup

Europe
France
Fish course
Gluten-free
Pescatarian

Method

Mix together the water, salt, sugar, vinegar, and spices. Clean, scale, and bone the herrings into fillets, then line them up and their milt in a large glass baking dish and cover them with the brine. Let marinate in the refrigerator until the skins start discoloring, a maximum of 2 days. Drain completely and pat the fillets and milt dry. Rinse and dry a baking dish and arrange the fillets in i