These are a big favourite of ours, we both love it and if we see them on a menu it is a must have.
We have now discovered a recipe by Simon Hopkinson, food writer for the Independent, so we can now enjoy them all the time, we both adore fennel, so that’s a double whammy. Once submerged in the oil they will keep for severel weeks in the fridge, just getting better.
In France, and specialist fishmongers in the UK they are sold in 200g packets. you need to look for the words saur, or doux.
Serves 4 – 6
INGREDIENTS
2 x 200g packets filets de harengs
150ml sunflower oil150ml light olive oil
2 medium carrots, peeled and very thinly sliced
2 small onions, peeled and very thinly sliced
1 small bulb fennel, trimmed and thinly sliced
4-5 sprigs fresh thyme
4 fresh bay leaves
1 teaspoon crushed peppercorns
half teaspoon dried chilli flakes (optional)
METHOD
Cut the herring fillets (there are no bones) into 2″ pieces and put on to a plate.
Take a plastic box with a lid and pour in a layer of oil. Scatter in some of the vegetables, herbs and spices and add a layer of herring. Keep doing this until all the ingredients are exhausted. Make sure the herrings are covered in oil.
Seal the container and allow to macerate for at least one week, in a cool dark place. After this time, if you have not used them, store in the fridge.
To serve: boil or steam 5-6 medium-sized, waxy potatoes in their skins. Once cool enough to handle (but still fairly hot), peel and thickly slice on to warm plates.
Add the pieces of the herring and vegetables and spoon over some of the oil so that it soaks into the potatoes. Sprinkle with a little chopped parsley. You can add a few drops of red wine vinegar to each serving.
Original recipe Simon Hopkinson The Independent
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