Gepekelde Haring (Soused Herring) is a traditional Dutch recipe for a traditional dish of herring pickled in a lightly-spiced blend of wine, vinegar, sugar and salt. The full recipe is presented here and I hope you enjoy this classic Dutch dish of: Soused Herring (Gepekelde Haring).
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Ingredients:
200ml cold water
200ml dry white wine
25ml white wine vinegar
2 tablespoons white sugar
1 thinly sliced white onion
4 bay leaves
2 generous pinches of table salt
about 20 white peppercorns
1 teaspoon mustard seeds
500g or 4-5 herring fillets — fresh is best, but (defrosted) frozen ones will do
Method:
Add everything except the fish into a medium-sized saucepan and bring to the boil. Add the herring to the pan, cover, and simmer on a low heat for 12-14 minutes, then remove from heat.
Allow cooking liquor to cool to a manageable temperature, then either drain and serve the fish warm, or add the fish to a kilner jar and top up with the liquor, onions, herbs and spices – adding a little extra white wine vinegar (2 tablespoons) for piquancy. Eat within 2 days.
Serve with buttered new potatoes sprinkled with fresh dill, quartered hard-boiled eggs and a creamy horseradish sauce.
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