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Harengs Saurs à la Roumaine
Herrings
- Serves
4
- Difficulty
Easy
By Patience Gray and Primrose Boyd
Published 1957
Before Rumania disappeared behind the Iron Curtain it was possible for travellers to enjoy in Bucharest several gastronomic pleasures, the chief being an unlimited supply of caviare, and sturgeon fresh from the Black Sea. But the Rumanians also have a taste for highly seasoned dishes, and this one is a typical example:
Ingredients
Half a dozen - a large tin of tomato purée
- water
3 tablespoonfuls
Method
Leave the pickled herrings in cold water for about three hours to remove excess of salt.
Make a thick sauce with the tomato purée diluted with a little water, adding a pinch of sugar, and pour it over the herrings which have been drained and laid in a serving dish.
Make a fine hash of the herbs, olives, and capers and boil all together in the vinegar for a few moments. Le