Line a cookery bowl with a thin layer of salt, add
1 lb. fresh herring fillet and cover with more salt, turning to make
sure every surface is coated. (About 1/2 cup salt is needed for this
recipe.) Cover and keep at room temperature for several hours or
Next day rinse fillets and dry on absorbent paper. In
pot, combine 1 cup water, 6-8 peppercorns, 3 grains allspice, 1 bay
leaf, 1/2 teaspoon mustard seeds and 1 teaspoon sugar. Bring to boil
and simmer 3 minutes. Add 1 cup 6% vinegar and bring to boil. Switch
off heat, cover, and let stand until cool.
Through sieve, dust
herring fillets with flour and fry in several Tablespoons oil until
golden on both sides. Transfer to casserole or glass or crockery
bowl or container with tight fitting lid. In pan drippings, sauté 1
thinly sliced onion and 1 small thinly sliced carrot until tender,
then pour over herring. Drench with cold marinade, cover and
refrigerate, at least overnight before serving. They will be even
tastier after longer marinating.
Note: Fish fillets other
than herring may be prepared the same way.