Pickled Salted Herrings
- 5 herrings , salted
- ½ cup oil
- 2 cups white wine
- ½ cup vinegar
- 1 carrot
- 2 onions
- 2 cloves of garlic
- 1 handful parsley
- ½ bay leaf
- Hot chili pepper
Pass the herrings over an open flame and clean them thoroughly. Skin them, gut them, and cut into fillets.
Line up the fillets in an oven-dish.
Mix together in a casserole the carrot, onions, garlic, parsley, Cayenne pepper and the bay leaf chopped up, and douse with the wine and vinegar.
Put the casserole over moderate heat. As soon as it comes to the boil, lower the heat to the minimum and simmer until the carrot is completely cooked.
Pour this marinade still boiling over the fillets, cover the oven-dish with oiled white paper, and put on the lid.
Continue cooking for 15 minutes, then leave to cool almost completely.
Line up the fillets, douse with all of the marinade, cover in oil and keep in a cool place for a day.
Other suggested recipes