Marinated Herring (Marinata di Aringhe)
Instructions
Put in a container capable herring, completely covered with milk and let stand for three hours.
Sgoccialatele, dry them well, then remove their skin, all bones and also their milk and eggs, which put aside in a bowl.
Cut the threads and your on a chopping board.
Meanwhile, in a small bowl mix half chopped onion with the mustard and spread this mixture on the fillet of herring.
Roll them up and secure them with a toothpick and put them in a crock container, one next to another in a single layer.
Place the vinegar in a saucepan with the remaining onion, peppercorns, cloves, bouquet garni and salt.
Bring to the boil, simmer for 15 minutes and passed around through a sieve; Let cool.
Pass the milk and eggs of herring through a sieve, gather the mixture into a large bowl and add the oil flush banging with a fork, and then slowly all the marinade cool now.
Cover with this compound the herring rolls and let marinate for 2 days: after this time serve as a tasty appetizer.
Variation: you can add to the mixture of boiled potatoes.
Ingredients and dosing for 4 persons
- 4 white fresh herring (with their milk and eggs)
- 50 cl of milk
- 25 cl of wine vinegar
- == 1 bouquet garni (thyme, bay leaf, parsley)
- == 1 large onion, chopped
- 1 clove
- 2 tablespoons of olive oil
- 2 tablespoons of french mustard
- 2 grains of black pepper
- Salt