Danish Rollmops

Bergy's Note:

There are so many variations and recipes for Pickled herring, salted herring etc. This recipe has been an old standby for my Mum and I like it. However I usually buy the tinned wine cured whole filets for special occasions they are super. Serve the herrings with fresh chopped onions and perhaps some capers

• Total Time: 18 mins
• Prep Time: 15 mins
• Cook Time: 3 mins

Ingredients:

Servings: 1

• 6 fresh herring fillets , cleaned,boned & cut into fillets
• 1 tablespoon salt
• 1 teaspoon ground pepper
• 1⁄8; teaspoon allspice
• 3 small onions , finely chopped
• 2 ½ ounces white sugar
• 3 bay leaves
• 2 tablespoons water
• ½ pint wine vinegar

Directions:

1. Sprinkle the filets with salt pepper, allspice& chopped onions.
2. Pollup the filets and fasten with a toothpick.
3. Place the filletes in a" top of the stove" casserole add remaining ingredients and boil for 3 minutes.
4. Allow the filets to cool in the marinade.
5. Serve cold.

Reviews

[French Tart]

Wow - what a find! All of my family love pickled fish, soused herrings, rollmops - call them what you like, and these were remarkably easy to make! I cheated - I was able to buy herrings from the fishmonger already cleaned, boned and in fillets! This then made this classic dish so much easier to make. I made 6 rollmops from 6 fillets - 3 whole fish, just enough for the two of us. The marinade is so authentic and the texture is 100% better than shop-bought bottled rollmops, as they are still firm and not too soft. I minced my onions quite finely and served these as a starter with baby gherkins, silverskin onions and brown bread and butter. A fabulous recipe which is a keeper - next time my dad is over in France, I will impress him with my rollmop skills! Thanks Bergy! Made for an International Christmas in the Photos Forum. FT:-)

[-Sylvie-]

This was the first time I actually made the Rollmops myself rather than buying them and it worked great. I had 'bismarck herring' fillets and they worked fine. I cut the onion into rings rather than cutting them finely as I like them quite chunky and alo added a slice of pickled gurken to each roll. I made them in the evening, allowed them to cool and refrigerated them overnight. Thanks for sharing!