Herring in Oil
serves 2 for the soupIngredients
Directions
Prepare the fish
Clean and wash the herrings, remove the heads and tails, and cut into medium sized pieces. Salt and let sit for an hour.
Place the fish pieces in a dry bowl, pour the lemon juice over them and let sit for another 20-30 minutes.
Layer and steam
Start putting the fish pieces in a jar, layering fish pieces with a bay leaf, 2-3 juniper berries, some lemon juice and oil so as to cover each fish layer. Do this until all fish pieces are used up.
Pour a two-finger wide layer of oil, cover the jar with a plate and steam it for 25-30 minutes (counting from when the water starts boiling). Serve cold.
Storing and leftovers
This can be kept over the winter; in this case, tie the jar with cellophane first and then steam.
You may prepare a soup (sour) for two out of the heads and tails.
This recipe comes from the Recipes Wiki on Fandom and is licensed CC BY-SA 4.0. Our formatting and summaries are shared under the same licence.
Steps grouped into stages for easier reading; the method is the source's own.
Explore the science
What each ingredient does
- Herrings
- The main fish; its flesh becomes tender and firm through salting and steaming.
- Lemons
- Lemon juice adds acidity that firms the fish and brightens the flavor.
- Oil
- Covers the fish to add moisture and richness and keep it from drying out.
- Salt
- Seasons the fish and draws out moisture during the initial rest.
The step that matters
Steaming the sealed jar. Steaming for the full 25-30 minutes after the water boils ensures the fish is evenly cooked through, which matters for safe keeping and texture, especially if the jar is stored over winter.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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