Fresh Green Herring, Pickled Sweet and Sour

Summary

Ingredients

• 1 ½ kg herring fillet (s), fresh or frozen (double fillets)

For the marinade:

• 0.75 liter ¾ white wine vinegar
• 0.25 liter ¼ white wine, medium dry
• 0.75 liters ¾ water
• 1 large pointed pepper
• 1 large carrot
• 4 large onion (s)
• 2 large cloves garlic
• 1 piece (s) ginger, 2 x 2 cm in size
• 4 bay leaves
• 2 tablespoon, heaped sugar, brown
• 15 juniper berries
• 3 carnation (s)
• 8 allspice grains
• 1 teaspoon, heaped coriander grains
• 1 tablespoon, heaped mustard seeds
• 1 teaspoon, heaped thyme, dried
• 10 black peppercorns

For the brine:

• 1 ½ liters water
• 100 g sea salt

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Instructions

1. The basic idea of this recipe is to be able to put in herrings yourself in order to avoid the very strong vinegar taste in bought herring fillets and to still be able to taste some of the fish.
2. In this case I used frozen herring double fillets (Kaufland, 2 bags each 750 grams). The two bags contained 6 and 8 double fillets, depending on the size of the fish. The difference to a single fillet is that when releasing the back bone, care was taken not to cut through the skin of the fish, so that both fillets are still connected by the skin.
3. Preparation and soaking in the brine:
4. Thaw the fish completely, wash them briefly, drain them and pat dry with kitchen paper.
5. During the thawing process, put the brine in the cold, in which the fillets now swim in the refrigerator for 2 to 2.5 days.
6. There are about 100 grams of pure sea salt (without iodine) for 1.5 liters of water and 1.5 kilos of fish. The fillets must be completely covered by the brine, which should fit with this amount. I use a sealable plastic container of L 30 x W 20 x H 12 cm for the brine and then for the vinegar stock.
7. The marinade is best prepared on the second day so that it can cool down well before the fish are put in.
8. Cut the onion into rings or half rings approx. 3 mm wide. Halve the pointed peppers lengthways, clean and cut across into approx. 5 mm strips. Peel the carrot, cut in half lengthways and cut across into approx. 2 mm pieces. Cut the ginger piece and the garlic cloves into thin slices. Press the juniper berries down with the flat knife.
9. Caramelize the sugar lightly in a suitable saucepan. Deglaze with the white wine and add the water. Immediately add the white wine vinegar with all the other ingredients and bring the marinade to a gentle boil. After about 10 minutes, remove from the stove and set aside.
10. After about 2.5 days, remove the fillets from the brine, wash them briefly and pat dry. Pour some of the cold marinade with vegetables into the insert container and layer them alternately with the fillets, layer by layer. The fillets must be completely covered with cold marinade (the marinade is more intense when warm than when it is cold, this should be taken into account). Leave the fish in the marinade for approx. 4 - 5 days before serving.
11. Season the vinegar stock to taste before pickling it and change it according to your needs.

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