Herring: some tips and tricks.

Herring: some tips and tricks.

Fresh herring can be easily prepared in several ways and works well with nearly all ingredients.
Furthermore, it contains a large amount of healthy omega 3 fatty acids. Now let’s go to the tips and tricks.

IN THE PAN

  • Descale the herring. Use heat-resistant oil to medium heat a heavy, coated pan. Fry the herring for 4 to 5 minutes on the skin side, flip and continue to fry for 3 to 4 more minutes. With a core temperature of 40° C, remove the herring from the pan and let sit for 1 minute. The core temperature should then be 45° C.

  • Another method of preparation: fry the herring filet on the skin side and then continue to cook in the oven.

IN THE OVEN

  • When preparing in the oven, the temperature in the oven should not be above 100°C.

  • Cover the herring with a little butter or oil and freshly cut herbs. Cook in the oven with a core temperature of 43°C, remove and let sit for 2 minutes. The core temperature should then be 45°C.

IN STOCK

  • In order to refine the aroma and texture of the herring, place the filets in a brine made of water and sea salt for 10 minutes before poaching.

  • Bring water, milk, fish or poultry stock to a boil in a large pan. Add chopped onions, bay leaves, black pepper and lemon juice. Carefully place herring filets in the liquid and cook uncovered for 8 to 10 minutes. Serve once a core temperature of 45° C has been reached.

ON THE GRILL

  • To make sure the preparation on a grill turns out as desired: grill herring with the skin down.

  • Scale herring, rub with heat-resistant oil and grill from both sides until it has a nice color. Then continue to cook in the oven or on the edge of the grill.