Wash and gut the herrings, and take off the heads, tails and fins. Remove the backbones and roes. Mix the salt and spices and season the fish with this mixture. Put into an earthenware dish and arrange the bay leaves and lemon peel on top. Dot with butter and cover with a piece of foil. Bake at 350°F/180°C/Gas Mark 4 for 40 minutes. Cool slightly and remove skins. Flake the flesh and press into pots with any cooking liquid. Pour on melted clarified butter. Mackerel, trout and perch may be potted in the same way.
© 1978 Mary Norwak estate. All rights reserved.