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Hers ys aysel (Marinated Pilchards)
Hers ys aysel (Marinated Pilchards) is a traditional English recipe (from Cornwall) for a classic dish of pilchards (large sardines) that are cooked by baking in tea and white wine vinegar and finished by pickling in vinegar. The full recipe is presented here and I hope you enjoy this classic English version of: Marinated Pilchards (Hers ys aysel).
prep time
20 minutes
cook time
30 minutes
Total Time:
50 minutes
Serves:
6
Rating: 
Tags : Spice RecipesHerb RecipesBaking RecipesBritish RecipesEnglish RecipesCornish Recipes
Traditionally the term 'pilchard', particularly in Cornwall has been used to mean large sardines, though today, the term 'sardine' tends to predominate.
Ingredients:
4 to 6 medium
pilchards
600ml white wine vinegar
120ml cold tea
sea salt and freshly-ground black pepper, to taste
3 tsp
pickling spice
6 bayleaves
4 tbsp brown sugar
Method:
Gut, scale and wash the fish then remove the heads, tails and fins. Wash the fish thoroughly in a bowl of cold water then pat dry. Rub pickling spice liberally in the body cavity of the fish then set a bayleaf inside each one.
Place the fish in a deep pie dish and season each one well with sea salt and freshly-ground black pepper. Pour over the cold tea and top-up with just enough of the white wine vinegar so that each fish is covered.
Set aside to pickle for between 4 and 6 hours then sprinkle the brown sugar over the top. Cover the dish with foil or greaseproof (waxed) paper then transfer to an oven pre-heated to 150°C and bake for about 30 minutes, or until the fish are tender and the bones have softened.
Remove from the oven and set aside until completely cold. When they have cooled, drain off any liquid and replace with fresh white wine vinegar (enough to cover the fish). Cover with greaseproof paper then set aside to pickle for 24 hours in the refrigerator before serving.
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