Bratheringe, fried and marinated herring
Floured fresh herring fillets are fried and cooled before marinating in the fridge in a sweetened onion and spice vinegar.
Active time35 min
Cooking25 min
Total50 hResting : 49 h
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Ingredients
- 300 g onions
- 1 g whole allspice berries
- 400 ml drinking water
- 60 g plain wheat flour
- 0.4 g dried bay leaves
- 10 g mustard seeds
- 60 g rapeseed oil
- 15 ml lemon juice
- 0.1 g dried red chilli
- 1 g whole black peppercorns
- ≈ ¼ tsp ground black pepper
- 6 g fine salt
- 75 g sugar
- 400 ml white wine vinegar with 5 percent acidity
- 2 g juniper berries
- 600 g raw fresh unsalted herring fillets skin on deboned
Preparation
Peel the onions and slice into thin rings. Put mustard seeds, allspice, bay, juniper, peppercorns and chilli in a spice bag. Pour all the vinegar and water into a saucepan and add sugar, 3 g salt and the spice bag. Heat and simmer for about 5 min. Remove from the heat, add all the onions and transfer to a shallow heatproof container to start cooling.
300 g onions1 g whole allspice berries400 ml drinking water0.4 g dried bay leaves10 g mustard seeds0.1 g dried red chilli1 g whole black peppercorns6 g fine salt75 g sugar400 ml white wine vinegar with 5 percent acidity2 g juniper berries- knife
- board
- spice bag
- saucepan
- spoon
- shallow heatproof container
Pat the fillets dry and feel for any remaining bones, removing them with tweezers. Sprinkle with all the lemon juice, then season with 3 g salt and all the ground pepper. Dredge in flour and shake off excess. Discard remaining flour that touched raw fish. Heat all the oil in a large skillet and fry the fillets in batches for about 4 min per side until golden and at least 75 °C at the centre for 30 s. Drain and place on a clean platter to cool. Do not add the frying fat to the marinade.
60 g plain wheat flour60 g rapeseed oil15 ml lemon juice≈ ¼ tsp ground black pepper600 g raw fresh unsalted herring fillets skin on deboned- paper towel
- fish tweezers
- plate
- large skillet
- spatula
- food thermometer
- clean platter
Cool the marinade and fish quickly and separately, using an ice-water bath around the containers if needed without adding water to the food. Allow about 60 min and finish chilling in the refrigerator to no more than 4 °C. Remove the spice bag, then put the fish and all the onions in a clean snug food container and pour all the cold marinade over to cover the fillets. Close and refrigerate for 48 h. Serve cold with drained onions and a little marinade. Discard excess liquid. Check again for small bones when serving, as marinating does not guarantee their disappearance.
- shallow containers
- large bowl for ice bath
- thermometer
- lidded food container
- tongs
- sieve
Allergens
- Gluten
- Mustard
Composition to check for: Celery, Crustaceans, Eggs, Fish, Lupin, Milk, Molluscs, Tree nuts, Peanuts, Sesame, Soy, Sulphites.
Sources and credits
Photo: Au Menu — created with ImageGen at Roch’s request · Editorial permission from Roch for Au Menu; OpenAI terms
Au Menu · AI-generated illustration