Herring with Dijon Mustard in Dill Brine

SERVES
2-4 2-4
Herring with Dijon Mustard in Dill Brine
Main ingredients
  • Fish & Seafood
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Toughened Non-Stick Shallow Frying Pan
Ingredients
Method

Ingredients

Main
  • 8 double herring fillets
  • 2 tbs Dijon mustard
  • ½ bunch or 15g dill
  • ½ tsp cinnamon
  • 100g wheat or rye flour
  • 2 tbs vegetable oil
  • 1 tbs butter
  • Salt and freshly-ground black pepper
Brine
  • 4 bay leaves
  • 4 sprigs thyme
  • 400ml malt vinegar
  • 200g sugar
  • 2-3 onions, sliced
  • 1 sliced carrot
  • 10 black peppercorns
  • Salt

  • Method

  • 1
    Combine all the brining ingredients in a pot, bring to the boil and add salt to taste. Simmer for 15 minutes.
  • 2
    Spread out the herring fillets on a large chopping board, and sprinkle with cinnamon, salt and pepper. Coat the fish with mustard and then the dill. Close the fillets on themselves and turn in flour.
  • 3
    Heat the oil with the butter in a non-stick frying pan and fry the coated fish for about a minute on each side. Place in a casserole and pour the hot brine over the top. Let the fish soak for at least 6 hours, but preferably 12 hours or more. The herring can be eaten hot or cold. They can be heated in the brine or in an oven for about five minutes.
  • 4
    Traditionally served with schnapps and cold pilsners. Other firm, filleted fish can be substituted, such as trout or mackerel.