How To Cook Fresh Herring Recipes

SCOTTISH OAT-CRUSTED FRIED HERRING

Steps:

• Wash the herring fillets and salt them well. Mix the mustard and cream in bowl and submerge the herring in the mixture. Let this stand for at least 10 minutes, and as long as an hour.
• Put the oats in a food processor or blender and buzz until mostly broken up. You want some of the oats to be flour, and some to be still recognizable as oats. Put the oats in a large bowl.
• Heat the oil or butter in a large frying pan over medium-high heat. Set out some paper towels nearby to allow the finished fish to drain. Dredge the herring in the oat mixture and fry until golden, about 2 to 3 minutes per side. Drain on the paper towels.
• Serve with beer and mashed potatoes, champ, colcannon or just simple boiled potatoes.

EASY MARINATED HERRING

Steps:

• In a glass measure, combine the vinegar and sugar until the sugar is completely dissolved. Add the aquavit, allspice and juniper berries.
• Drain the jarred herring in a colander and rinse in cold water. Remove the herring pieces, pat dry with paper towels and cut into uniform bite-sized pieces. Place half of the herring in a single layer in a glass bowl. Top with half of the onions and dill, repeat with the remaining ingredients and pour the marinade over the fish.
• Cover and refrigerate for at least 4 to 6 hours. To serve, drain the excess liquid and discard the berries. Garnish with additional fresh dill if desired.

PICKLED HERRING

Steps:

• Soak the fillets in a bowl of cold water in the refrigerator for 12 to 24 hours.
• Change water twice.
• To make the pickling solution, combine water, vinegar, seasonings and sugar in a saucepan; bring to a boil.
• Stir to dissolve sugar; let cool.
• Rinse the fillets with cold water and pat dry with paper towels.
• Cut fish in 1-inch pieces removing bones.
• Peel and slice onion.
• Separate slices into rings.
• Arrange herring and onion rings in alternate layers in sterilized jars.
• Cover with pickling solution and cap.
• Refrigerate at least 3 days before serving.
• The herring will keep up to 3 weeks refrigerated.

GRILLED HERRINGS WITH MUSTARD & BASIL DRESSING

Steps:

• Heat grill to its highest setting. Rinse the fish under running cold water to dislodge any loose scales. Brush with a little of the oil and season lightly. Grill for 6-8 mins, or until cooked; the eye should be white, the skin well browned and the flesh firm and opaque.
• Meanwhile, make the dressing: whisk the mustard, basil, honey, lemon zest and juice and remaining oil together in a small bowl, and season. Once the fish is cooked, spoon the dressing over and serve.

HOW TO COOK HERRING

Steps:

• Preheat the oven and clean the herring. Turn on the oven to 450 °F (232 °C). Take 6 herring and use the blunt side of a knife to rub against the scales. The scales should flake and fall off. Slice each herring from its anal fin up towards its head. Use a small spoon to scoop out the guts of the fish and discard them. Rinse the herring. Most herring fillets are sold with the heads already removed. If your herring still have heads, use a sharp knife to cut them off.
• Sauté the onion over medium heat. Set a skillet on the stove and put 2 tablespoons (28 g) of the butter into it. Turn the heat to medium and add 1 chopped onion. Stir and sauté the onion for about 7 minutes so it becomes soft.
• Stir together the herb filling. Mince 2 cloves of garlic and 1 shallot. Place the garlic and shallot in a mixing bowl along with ½ cup (15 g) of chopped fresh herbs. Stir the mixture until the herbs are evenly distributed. You can use a variety of herbs for a richer flavor. Try mixing dill, mint, cilantro, rosemary, parsley, chives, or thyme.
• Spread the sautéed onion in a baking dish with lemon slices. Transfer the sautéed onions to the bottom of a large baking dish. Spread the onions evenly. Slice 2 lemons and place half of the slices over the onions.
• Stuff the herring with the herbed filling. Hold a cleaned herring in the palm of one hand and use a spoon to stuff the herbed filling into it. Fill each of the herrings until you've used all of the herbed filling.
• Arrange and season the herring in the dish. Lay each stuffed herring on top of the onions in your baking dish. Sprinkle salt and pepper according to your taste over the fish. Melt the last 2 tablespoons (28 g) of butter and drizzle it over the herring. Arrange the rest of the lemon slices on top.
• Bake the herring for 20 minutes. Put the dish of herring in the preheated oven and bake the fish for 20 minutes with the lid off. The fish should be completely heated throughout. Consider serving the fish with boiled new potatoes or rice. Avoid storing leftover baked herring because the stuffing will become soggy.

PICKLED FRESH HERRING

Steps:

• Prepare brine by boiling together the vinegar, water, and sugar. Stir and cool. Clean, skin, bone and cut herring into slices. Place one layer sliced herring in wide mouth gallon jar. Sprinkle 1/2 teaspoons pickling spices, 1 teaspoons peppercorns, and onion slices over herring. Repeat layers of herring, onion slices, and spices, using all the herring. Cover with cooled brine. Refrigerate 3 days before using.