Marco Pierre White recipe Soused Herring

herring fillets

🥗Healthier: mackerel

💰Cheaper: sardines

Mackerel offers a similar flavor profile, while sardines are often more affordable.

pickling brine

🥗Healthier: homemade vinegar solution

💰Cheaper: water + vinegar

A homemade solution can control ingredients and cost.

onions

🥗Healthier: green onions

💰Cheaper: shallots

Green onions provide a milder flavor and are often less expensive.

mustard

🥗Healthier: honey mustard

💰Cheaper: yellow mustard

Honey mustard adds sweetness while yellow mustard is more budget-friendly.

Take herring fillets that have been in brine for three hours.

Slice onions very finely and blanch them in water.

Prepare carrots and set them aside.

Lay the herring fillets in a dish.

Add the sliced onions and carrots on top of the herring fillets.

In a pan, combine 750 ml of white wine vinegar with 250 g of caster sugar and bring to a boil.

Once boiled, allow the mixture to cool and then add green peppercorns, white and black peppercorns, bay leaf, and fresh thyme.

Pour the cooled pickling syrup over the herring, onions, and carrots.

Cover and refrigerate for two to three days depending on the size of the fillets.

After two days, serve the herring with young beetroots, sour cream, and horseradish.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens