Harengs Marinés

Preparation info

    • Difficulty

      Medium

Appears in

What Shall We Have To-Day? 365 Recipes for All the Days of the Year

What Shall We Have To-Day? 365 Recipes for All the Days of the Year

By X. Marcel Boulestin

Published 1932

  • About

Method

Take some herrings, remove the heads and slice them in two, carefully removing the bones. Keep them under running water for eight hours so that they are very white. Put the fillets flat on a board and cover them with chopped onions, cloves, coarsely broken pepper and mustard. Roll each carefully and tie with a thread. Put them in a deep dish and salt them.

Prepare a court-bouillon (three parts wine vinegar, one part water, carrots, onion, bouquet), bring to the boil, cook a quarter of an hour and pour it, boiling, over the fillets of herrings; add just a drop of oil. Cover the dish and let them marinate at least three days. Use when wanted within the next eight to ten days. The liquid should cover the fillets.