Soused Herrings Recipe

All Health Articles, Information and Recipes Website Categories

Home

Aging

All Healthy Desserts Recipes

All Healthy Drinks Recipes

All Healthy Food Articles

All Healthy Food Recipes

All Healthy Pastries Recipes

All Healthy Salads Recipes

All Healthy Sauces Recipes

All Healthy Snacks Recipes

All Healthy Soups Recipes

All Organic Food Recipes

All Pasta and Grains Recipes

Allergies and Intolerances

Alzheimer

Aromatherapy

Arthritis

Blood Diseases

Cancer

Chinese Healing and Herbs

Cholesterol

Colds and Flu

Coughing

Depression

Diabetes

Diet

Dyslexia

Fatigue and Stress

Fitness and Exercise

Hair Care

Heart Disease

Herbs and Spices

Hypertension

Infectious Diseases

Insomnia

Liver Disease

Menopause

Mental Disorders

Migraine Headaches

Nutritional Notes

Obesity

Oral Health

Osteoporosis

Skin Care

Stroke

Tai Chi and Qi Gong

Urinary System

Vitamins and Minerals

Yoga and Meditation

Soused Herrings Recipe

(Richly spiced and sharpened by the mustard and capers, these plump,

hom-pickled herrings re-create a traditional Scandinavian delicacy)

Ingredients:  Serves 4, Oven: Preheated to 180C

pint (285 ml) cider vinegar

pint (285 ml) water

3 juniper berries

6 cloves

level teaspoon ground allspice

6 black peppercorns, lightly crushed

1 bay leaf

4 herrings, each about 8 oz (225 g), scaled, heads removed, gutted and boned

4 level teaspoons English mustard powder

2 teaspoons water

2 small red onions, peeled, thinly sliced and separated into rings

1 level tablespoon pickled capers, drained

2 small dill-pickled cucumbers, halved lengthways

Wooden cocktail sticks

 

Method:

Bring the vinegar, water, juniper berries, cloves, allspice, peppercorns and bay leaf to the boil in a stainless steel or enamel pan, then simmer, uncovered, for 10 minutes.  Set aside.  Rinse the herrings, pat them dry with kitchen paper and lay them, skin side down, on a board covered with greaseproof paper.  Mix the mustard with the water, spread a quarter of the mixture on each fish and arrange a few onion rings and capers on top.  Lay a piece of pickled cucumber across the head end of each fillet, and roll up from head to tail.  Secure each roll with a cocktail stick.  Pack the herrings snugly into an ovenproof glass or china dish and scatter the remaining onion rings on top.  Pour the spiced vinegar over the fish.  Cover the dish and bake in the preheated oven for about 15 minutes, or until the flesh just begins to flake when tested with the tip of a knife.  Leave to cool.  Remove the cocktail sticks and put the covered dish of herrings in the refrigerator for 1-2 days to 'souse'.

 

Note:  Potato salad, crisp lamb's lettuce and tomatoes are foils for the sharp taste of the herrings.

 

Nutrient Value Per Serving:

340 calories

25 g total fat (7 g saturated fat)

4 g carbohydrates

1 g fiber

320 mg sodium

 

More on All Healthy Food Recipes

Copyright 2006 All-HealthInformation.com. All rights reserved

All trademarks are the property of their respective owners

Contact Us | Disclaimer | Privacy Policy | Other Resources