Home cured herring
8 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | cups | Dry white wine |
| 1 | cup | White vinegar |
| 1 | cup | Water |
| ½ | cup | Fine sea salt |
| ½ | cup | Light brown sugar |
| 3 | tablespoons | Pickling spice |
| 2 | Dry hot peppers -; (to 3) | |
| 1 | large | Onion; thinly sliced |
| 1 | tablespoon | Black peppercorns |
| 2 | pounds | Scaled and gutted fresh herring |
| === FOR SERVING === | ||
| Black bread | ||
| Sour cream | ||
| Thinly-sliced sweet onions | ||
Directions
In a noncorrosive pot, combine all ingredients except fish. Bring to the boil, reduce, and simmer for 30 minutes. Add fish to simmering brine and poach 12 minutes before removing from the heat. Let stand to cool 1 hour before placing in a noncorrosive container large enough to hold all the liquid. Cover container and refrigerate fish totally submerged in brine for 3 days. Serve with black bread, sour cream, and onions. This recipe yields 8 servings.
Recipe Source: MICHAEL’S PLACE with Michael Lomonaco From the TV FOOD NETWORK - (Show # ML-1C10 broadcast 04-13-1998) Downloaded from their Web-Site -
Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@...
~or- MAD-SQUAD@...
04-13-1998
Recipe by: Michael Lomonaco
Converted by MM_Buster v2.0l.