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Soused herrings

by Christina Julia

Soused herrings

Serves: 6 Prep Time: Cooking Time:
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 1 voted )


  • 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
  • 1โ„2 tablespoon salt
  • 12 black peppercorns


  • To make the marinade, put all the marinade ingredients in a pan and
    bring to the boil. Reduce the heat and simmer gently for 20โ€“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
    2โ€“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

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