Bismarck Herring À La Hans-Werner
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 3 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 6) |
Ingredients
- 1 kg pickled herring (s), fillets
- 30 g spice mixture (herrin preservin spice)
- 2 teaspoons salt, slightly heaped
- 4 tablespoon sugar, slightly heaped
- 5 chilli pepper (s), dried
- 10 grains black pepper
- 1 kg onion (s)
- 300 ml water
- 300 ml orange juice
- 300 ml balsamic vinegar, white
- 300 ml herb vinegar
Print Recipe
Pin Recipe Instructions
- Rinse the herrings one by one, drain them briefly and place them in a large bowl. Fill the bowl with cold water and place in the refrigerator or other cool place. Soak the herrings for 24 hours, changing the water 1 to 2 times.
- Making the brew:
- To do this, put the spices, salt, sugar and a few quartered onions in a saucepan with the liquid ingredients and bring to the boil. After 10 minutes turn off the stove and let the brew cool down.
- Insert the pegs the next day:
- To do this, cut the remaining onions into thin slices. Put the brew through a sieve in a saucepan. Spread the sieve lightly with a spoon. Remove the herring fillets from the water and rinse. Put onions and fillets in layers in a saucepan and pour the brewed liquid over them so that everything is covered. Cover the herrings and let them stand in the refrigerator for another 2 days.
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