Potted Herrings in Guinness (Irish)
Yield
4 servingsPrep
20 minCook
20 minReady
40 minLow Fat, Fat-Free, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb, Sodium-Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 10 | Filleted |
herrings
fresh fillet |
* |
| 600 | ml |
beer, dark
|
* |
| 5 | ounces |
vinegar
|
|
| 1 | x |
onions
cut into rings |
*
|
| 2 | x |
bay leaves
|
*
|
| 10 | x |
cloves
|
*
|
| 4 | x |
peppercorns
black and white |
*
|
| 1 | x |
salt
as required |
*
|
| 1 | teaspoon |
brown sugar
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1E+1 | Filleted |
herrings
fresh fillet |
* |
| 6E+2 | ml |
beer, dark
|
* |
| 144.5 | ml/g |
vinegar
|
|
| 1 | x |
onions
cut into rings |
*
|
| 2 | x |
bay leaves
|
*
|
| 1E+1 | x |
cloves
|
*
|
| 4 | x |
peppercorns
black and white |
*
|
| 1 | x |
salt
as required |
*
|
| 5 | ml |
brown sugar
|
|
Directions
Wash herring fillets and roll up, starting from the tail.
Place in a baking dish and add the stout-and-vinegar mixture.
Add all other ingredients.
Cover with baking parchment or foil and bake in a moderate oven (about 350F) for 20 minutes.
Remove from oven, allow to cool, and serve.
