Cooking Herring

BEFORE COOKING:

Thaw the frozen herring completely. Clean, rinse, and cut into portions. If cooking the whole herring, prepare it by removing the gills (they would impart a bitter taste to the dish).

COOKING:

Place the herring into a boiling vegetable broth (with plenty of onions), a mixture of water and white wine, a mixture of water and milk, or just wine. The liquid may cover the fish up to half its height. Cook on low heat to avoid breaking the delicate flesh: fillets and small pieces – for 15–20 minutes, very large pieces or whole fish – for 30–40 minutes. Add garlic crushed with salt and sugar. You may add lemon or onion slices, peppercorns, dill, marjoram, and other spices. Dried mushrooms can also be added to the broth. Cook with a tight lid. The herring is done when it changes to a lighter color and the flesh parts separate easily.

AFTER COOKING:

Carefully remove the cooked fish with a slotted spoon. The cooking liquid is excellent for making a sauce.

SERVING SUGGESTION:

The cooked fish tastes excellent with a butter sauce, dill sauce, or with olive oil mixed with chives or mint. Serve it with salads, coleslaw, or with rice, potatoes, lentils, or millet.

Enjoy your meal!