Soused Herrings with Lemon

Right then, this is proper British pub grub from way back.

Soused herrings are a traditional cold fish dish where whole fillets get rolled up skin-side out, tucked into a dish with sliced onions and pickling spices, then slow-baked in a sharp vinegar and lemon bath.

The Marmite stirred into the cooking liquid is the brilliant twist here. It adds a savoury, umami backbone that rounds out all that acidity and makes the fish taste richer without overwhelming it.

You bake them low and slow until the bones soften and the flesh turns silky, then let everything cool completely in the liquid. Patience is everything. These are always served cold.

Chef Tips

• Make sure the herrings are properly scaled, cleaned, and boned before rolling. Your fishmonger can do this, or use a sharp knife and work from head to tail.
• Roll the fillets tightly from the head end toward the tail, skin facing outward. They hold their shape better this way during the long bake.
• Let them cool completely in the cooking liquid. The fish absorbs more flavour as it cools, and the liquid sets into a light, savoury jelly.
• These keep brilliantly in the fridge for 2 to 3 days. The flavour actually improves overnight.