Friday, 20 December 2013

Herring with mustard and roasted garlic

Herring is one wicked fish. It's such an essential part of Nordic summers, yet something Christmas in the Nordics just can't do without. Especially the mustard kind. Which, in all honesty, is a pretty crucial condiment. This gets its extra kick from roasted garlic cloves that I just can't get enough of. 

And in case you intend to have herring at your Christmas dinner, you'd better get cracking like, now!

This (too) is at it's best served with dark, malty bread such as Archipelago bread or the Christmas bread with figs and nuts. Then you raise a schnapp and you're so väldigt gått to go!







400 g 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.

Mustard dressing:

1 dl mustard (no fancy stuff - something not terribly vinegary such as Dijon)
2 tbsp sugar
Geerous 1/2 tsp white pepper (mine was ground, so more if you're using cracked)
1,5 tbsp white wine vinegar
2 largeish roasted garlic cloves (for instructions please see here)
1 dl oil (rapeseed or another neutral kind)
1/2 dl water
1 tsp salt
1 generous tbsp dill (about 1 generous tbsp when chopped, but if using dried variety 1/tbsp should do)

Combine mustard, vinegar and spices together and then, mixing continuously, add oil. Once they've come together add water and stir until you're left with a smooth, glossy, creamy dressing. Place the herring in a (glass) jar in layers with the dressing. Let st in the fridge for a couple of days and shake the jar every once n the while to make sure all the fish is covered in the dressing.






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ANYONE FOR SECONDS?



        



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