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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:-)

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French Tart December 15, 2008

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!

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-Sylvie- January 21, 2005
Danish Rollmops