| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Grains |
Hmong |
Tessa’s, Seasonal, Kitchen |
1 |
servings |
INGREDIENTS
| 6 |
|
8 oz herrings |
| 2 |
tb |
White wine vinegar |
| 1/4 |
pt |
Dry white wine |
| 1 |
|
Shallot |
| 1/2 |
pt |
Fish stock |
| 1 |
|
Clove garlic |
| 4 |
|
Stars of star anise |
| 1 |
ts |
Black peppercorns |
| 1/2 |
ts |
Salt |
| 1/2 |
ts |
Sugar |
| 1/2 |
ts |
Coriander seeds |
| 1/2 |
ts |
Fennel seeds |
| 2 |
|
Bay leaves |
| 2 |
|
Sprigs fennel leaf; (2 to 3) |
| 4 |
tb |
Olive oil |
| 1/2 |
|
Red jalapeno chilli pepper; seeds removed |
INSTRUCTIONS
Preheat the oven to 200C/400F/gas 6.
Head, gut and scale the herrings. With a filleting knife, slice down either
side of the backbone to remove the fillets. Your fishmonger will gladly do
this for you. Wash the fillets and pat dry.
Make the marinade. This is extremely simple to do. In a wide based pan,
pour the wine vinegar and wine and start to reduce them over a high heat to
remove the excess acidity. Roughly chop the shallot and slice the peeled
garlic and add these to the pan also.
Reduce the wine by about 1/2 and then add the fish stock, the seasonings
and all the aromatics, including the chilli.
Bring to the boil and boil rapidly until the flavours are amalgamated and
concentrated slightly and the acidity has mellowed, about 10 minutes. Add
the oil. Remove from the heat.
Roll up fillets from the thick end to the tail end, they don't seem to roll
properly and hold their shape the other way round. Stand them on end, coil
upright, in a small, deep ovenproof dish. Pour over the marinade to come
3/4 way up the fish.
Cover with foil and bake for about 4-5 minutes, longer if the herrings are
larger, until the flesh in the coil appears opaque.
Remove from the oven and remove foil.
Allow to cool in the marinade to allow the fish to take up the flavours of
the aromatics. Serve warm.
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