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Ingredients
- 6 herrings, filleted
- 1 carrot, thinly sliced
- 1 onion, sliced into thin rings
- For the marinade
- 300ml/10fl oz white wine vinegar
- 225g/8oz onion, sliced into thin rings
- 1 carrot, sliced
- 8 sprigs of fresh flat-leaf parsley
- 3 bay leaves sprig of fresh tarragon
- 1⁄2 tablespoon salt
- 12 black peppercorns
Instructions
- To make the marinade, put all the marinade ingredients in a pan and
bring to the boil. Reduce the heat and simmer gently for 20–30 minutes.
Remove from the heat and allow to cool completely. - Arrange the herring fillets skin side down in a flameproof roasting pan,
pour the marinade over them and slowly bring to the boil on the top of
the stove. Immediately remove from the heat and allow to cool. - To finish the dish, blanch the carrot in salted boiling water for
2–3 minutes, then refresh in cold water and drain. - Arrange the cooled herring fillets on a serving plate, and spoon some of
the marinade over them. Scatter the carrot slices over the fish, and
arrange rings of onion on top. Serve
