This north German specialty is also known under the name Bismarck herring. Here based on a recipe from TV chef Kurt Drummer.
Resting time3d
Total Time1hr45mins
Course: snack
Cuisine: Northern Germany
Keyword: savoury
Schwierigkeit: Experienced
Servings: 10pieces
Ingredients
10green herrings (green = fresh, not pickled)
250mlwater
400mlwhite wine vinegar
200mlwhite vine
1tspsugar
3onions
1carrot
2pickles
6grainsspice (allspice)
1tbspmustard seeds
1bay leaves
salt
Instructions
Clean the carrot and cut into slices. Peel and halve the onions.
Bring the water with the spices and the onions and carrot slices to the boil. Add vinegar and simmer for another 5 minutes. Add the wine and season to taste. Let everything cool down. The brew must be cold!
Debone, clean and wash the herrings. Drain.
Layer the fish in a vessel and alternately top with sliced pickled cucumbers. Then pour the vinegar over it. An earthenware pot or bowl is well suited for this.
Put everything in a cool place for 2 to 3 days and let everything steep.
After this time, the herring is firm to the bite and can be eaten straight or in a roll (fish roll). Traditionally, it is also served with fried potatoes.
Tipps & Hinweise
TIP: Top the fish with the marinated cucumbers, onions and carrots