Low Tide, Afternoon, Treport
Low Tide, Afternoon, Treport
Giclee Print

Buy at AllPosters.com






WB01419_1.gif (2752 bytes)

La Belle Cuisine - More Fish Recipes

WB01419_1.gif (2752 bytes)

Fine Cuisine with Art Infusion

"To cook is to create. And to create well...
is an act of integrity, and faith."


Herring, anyone?



 SeaBear Smokehouse

"A good cook is like a sorceress who dispenses happiness."
~ Elsa Schiaparelli

Recipe of the Day Categories:

 wb01507_.gif (1247 bytes)  Recipe Home

 wb01507_.gif (1247 bytes)  Recipe Index

 WB01507_.gif (1247 bytes)  Recipe Search 

 wb01507_.gif (1247 bytes)  Appetizers

 wb01507_.gif (1247 bytes)  Beef

 wb01507_.gif (1247 bytes)  Beverage

 wb01507_.gif (1247 bytes)  Bread

 wb01507_.gif (1247 bytes)  Breakfast

 wb01507_.gif (1247 bytes)  Cake

 wb01507_.gif (1247 bytes)  Chocolate

 wb01507_.gif (1247 bytes)  Cookies

wb01507_.gif (1247 bytes)  Fish

 wb01507_.gif (1247 bytes)  Fruit

 wb01507_.gif (1247 bytes)  Main Dish

 wb01507_.gif (1247 bytes)  Pasta

 wb01507_.gif (1247 bytes)  Pies

 wb01507_.gif (1247 bytes)  Pork

 wb01507_.gif (1247 bytes)  Poultry

 wb01507_.gif (1247 bytes)  Salad

 wb01507_.gif (1247 bytes)  Seafood

 wb01507_.gif (1247 bytes)  Side Dish

 wb01507_.gif (1247 bytes)  Soup

 wb01507_.gif (1247 bytes)  Vegetable

 wb01507_.gif (1247 bytes)  Surprise!



[Flag Campaign icon] 




Find books fast 








Stonewall Kitchen, LLC
Save 10% on our Product of the Month









Your patronage of our affiliate partners supports this web site.
We thank you! In other words, please shop at LBC Gift Galerie!


Herring Gulls, Following Fishing Boat with Bass Rock Behind, Firth of Forth, Scotland, UK
Herring Gulls, Following Fishing Boat with Bass Rock Behind,
Firth of Forth, Scotland, UK
Photographic Print

Ann & Steve, Toon
Buy at AllPosters.com


La Belle Cuisine



Gourmet Archives

1 1/2 cups white wine vinegar
2 onions, sliced thin
1 teaspoon mustard seed
2 bay leaves
3 juniper berries crushed lightly
3 whole allspice, crushed lightly
3 cloves garlic, crushed lightly
1/2 teaspoon black peppercorns,
crushed lightly
1/4 teaspoon sugar

2 1/2 pounds matjes herring
fillets (about 28), drained
1/2 cup Düsseldorf-style mustard
1/2 cup chopped onion
1/4 cup drained bottled small capers
3 small dill pickles cut into sixths
lengthwise and halved crosswise
4 large thin slices smoked salmon,
cut into 2-inch by 1/2-inch strips,
for garnish
Parsley sprigs, for garnish

Pickled beets
Thinly sliced onion rings
Hot steamed potatoes
Buttered brown bread
Cold beer

Make the marinade:  In a saucepan combine 2 cups water, vinegar, onions, mustard seeds, bay leaves, juniper berries, cloves, allspice, peppercorns and sugar. Bring mixture to a boil and boil it for 3 minutes. Let the marinade cool to room temperature.
Arrange the herring fillets, skinned sides down, on a work surface, spread them with mustard and sprinkle them with onion and capers. Put a piece of pickle at one end of each fillet, roll up the fillets, securing them with wooden picks, and stand them on end in a deep dish just large enough to hold them in one layer. Pour the marinade over the herring and chill the herring, covered, for at least 4 days, and up to 10 days.  Drain the Rollmops, arrange them on
a platter and garnish them with salmon strips rolled up to resemble rosettes. Garnish the platter with parsley sprigs and serve the Rollmops with the beets, onions, potatoes, brown bread and beer.
Makes about 28.

Perhaps you do not choose to pickle your own herring?
Or the idea intrigues you, but you want to have herring
tomorrow night! No problem...

Herring Fillets in Cream Sauce
Excelsior, Amsterdam
Gourmet Archives

Three 5-ounce tins matjes herring
fillets, drained
2 onions, sliced thin
2 tablespoons unsalted butter
Dry white wine
1 bay leaf
Lemon juice to taste
White pepper to taste
1 cup heavy cream
1/3 cup snipped fresh chives,
plus additional
Buttered slices of pumpernickel

Pat the herring fillets dry. In a shallow dish just cover the herring with milk and chill the mixture, covered, for 2 hours.
In a stainless steel or enameled skillet cook the thinly sliced onions in the butter over moderate heat, stirring, for 3 minutes or until they are trans-
lucent, add enough dry white wine to just cover them, the bay leaf, and
lemon juice and white pepper to taste. Simmer the mixture 3 to 5 minutes,
or until onions are soft but not browned. Let the mixture cool. Drain the
herring and pat it dry.
In a chilled bowl beat the cream until it holds stiff peaks, fold in the herring, the onion mixture, the snipped chives, and dry white wine and lemon juice
to taste.  Chill the mixture, covered, 4 to 6 hours. Discard the bay leaf. Transfer the mixture to serving dish, sprinkle it with snipped fresh chives,
and serve it with buttered slices of pumpernickel.
 Serves 6 as a first course.

Featured Archive Recipes:
Herring, Beef and Potato Salad
Layered Pickled Herring Salad with
Tart Apples and Red Onion

Warm Baby Beets and Herring
with Mustard Dill Sauce

Index - Fish Recipe Archives
Index - Appetizer Recipe Archives
Daily Recipe Index
Recipe Archives Index
Recipe Search

WB01419_1.gif (2752 bytes)

WB01507_.gif (516 bytes) Home  WB01507_.gif (516 bytes) Sitemap  WB01507_.gif (516 bytes) Recipe of the Day  WB01507_.gif (516 bytes) Art Gallery  WB01507_.gif (516 bytes) Cafe  WB01507_.gif (516 bytes) Articles  WB01507_.gif (516 bytes) Cookbooks
WB01507_.gif (516 bytes) Cajun Country  WB01507_.gif (516 bytes) Features  WB01507_.gif (516 bytes) Chefs  WB01507_.gif (516 bytes) Food Quotes  WB01507_.gif (516 bytes) Gift Gallery  WB01507_.gif (516 bytes) Favorites
WB01507_.gif (516 bytes) Basics  WB01507_.gif (516 bytes) Recipe Archives  WB01507_.gif (516 bytes) Links  WB01507_.gif (516 bytes) Guestbook   WB01507_.gif (516 bytes) What's New
Webmaster Michele W. Gerhard
Copyright © 1999-2010 Crossroads International.  All rights reserved.
Some graphics copyright www.arttoday.com.
Revised: July 24, 2010.