Sunday, 28 December 2014

Cumberland herring

Our Holiday food orgy for two happily skipped the traditional dishes. But not herring. Oh, not. Not even though in the past month alone we've totally OD'd on herring both at MS Gabriella's Christmas buffet and at Restaurant Origo's Archipelago buffet in Hanko...

This time the herring was marinated in a Cumberland-inspired blackcurrant sauce. And hey, guess what time these pictures were taken? At 11 o'clock. In the evening. We've seen (and bought) the light.

400 g herring, cooked in vinegar (instructions here)


1,5 dl good blackcurrant jelly
0,5 dl red wine vinegar
0,5 dl water
the juice of 1 orange (1 dl)
8 allspice peppers
1 bay leaf
1/4 dl port wine
1 small red onion, peeled and finely sliced
2 strips of orange zest

Measure jelly, port, vinegar, water and orange juice into a pot. Bring to boil and remove from heat. Add lightly crushed allspice  and bay leaf into the liquid and leave to cool.

Remove herring fillets from the vinegar solution and drain thoroughly. Roll tight and place in a glass jar in layers with red onions and orange zest. Pour the marinade over the herring and let marinate at least until the following day.




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