North German Rollmops with Onions and Spices
Classic North German rollmops made from salted herrings are rolled with onions, gherkins and pickles and marinated in a slightly sweet vinegar brine.
Ingredients(for 0.5 kg)
Instructions
Soak and prepare herrings
12 Std.Soak salted herring fillets in plenty of cold water in the refrigerator for 12 hours, changing the water twice. Then pat dry and check for bones.
Cook brine
15 Min.Bring vinegar, water and sugar to a boil until the sugar has dissolved. Add mustard seeds, bay leaves, allspice and peppercorns, simmer for 2 minutes and allow to cool completely.
Roll the rollmops
20 Min.Slice onions into thin rings and gherkins into batons. Lay herring fillets skin-side down, top with onion rings and gherkin batons, roll up tightly and secure with wooden toothpicks.
Pickling
10 Min.Layer the rollmops tightly into a sterilised preserving jar and fill with the completely cooled brine so all rollmops are fully covered. Seal the jar.
Maturing and Serving
48-72 Std.Allow to mature for at least 48, preferably 72 hours chilled. To serve, remove toothpicks and plate classically with dark rye bread, sour cream and fresh onions.
Pro Tip
Leave the rollmops in the brine for at least 48 hours – only then will the mustard seeds, bay leaves and allspice have released their full flavors and the fish will have the perfect texture.
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