Monday, 21 October 2013

Lemon herring

If you thought herring mania was over, think again! Though I suppose it's only reasonable an avid consumer of all things seafood actually favours ecological, ethical, sustainable and affordable local produce? 

In addition to lobster herring lemon herring was one of my absolute favourites at this year's Herring Fair. Here's my take on it - the one I bought at the fair only lasted about half an hour... And let me tell you - this is one of the best things my kitchen has ever put out!

I'm a big believer of making most of the lemons life deals you and it is a fruit that features in my blog quite a bit - it's been the star ingredient in posset, in those rosemary pudding cakes and in real cooking too   such as in that rabbit confit and Limoncello pasta.

As that Limoncello pasta taught, it would lift the lemoniness to a whole new level in this recipe as well. It can, however, be substituted with lemon juice.

400 gr herring fillets

Vinegar solution:

1,25 dl strong vinegar (10%)
5 dl water
1 tbsp salt

Rinse the fillets and pat dry. Skin them and place in an air-tight container. Combine the ingredients for the vinegar solution and pour over the fillets. Cover and let cook in cold for 6-8 hours. Drain thoroughly.

The dressing:

1,5 dl mayonnaise
1 tub (150 g) créme fraîche
2 tbsp finely grated lemon zest
1 tbsp lemon juice (of a little shy of 1 tbsp Limoncello)
1/2 tsp turmeric
1 generous tbsp sugar
1 tsp white pepper
pinch of ground coriander
pinch of dried ginger

Combine the ingredients, whisk until smooth and pour over the drained fillets. Make sure all the fillets are covered in dressing. Let sit in the fridge for at least 3 hours but preferably overnight and serve. Do remember though that because of the mayonnaise and dairy-based dressing these herrings won't keep as long as pickled ones. Though that's something you really don't need to worry - I couldn't keep my hands off these anyway...

The best friend for these too is that archipelago bread! For recipe see here!




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