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Soused Herrings with Lemon

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Submitted by peterhann

YIELD

4 servings

PREP

25 min

COOK

90 min

READY

120 min

Ingredients

4 4
LARGE LARGE HERRINGS
split, cleaned and boned *
1 1
LARGE LARGE ONIONS
peeled
1 15
TABLESPOON ML PICKLING SPICES *
1 1
EACH EACH BAY LEAVES *
1 5
TEASPOON ML MARMITE *
4 6E+1
TABLESPOONS ML WATER
hot
5 75
TABLESPOONS ML WHITE WINE VINEGAR
3 45
TABLESPOONS ML LEMON JUICE
2 1E+1
TEASPOONS ML SUGAR, SUPERFINE
1 1
STRIP STRIP LEMON ZEST *
1 1
X X SALT *

Directions

Wash and scale herrings.

Roll up, skin side outside, from head end to tail.

Arrange side by side in 1½ pint heatproof dish.

Slice onion thinly and put into dish between herrings.

Sprinkle with spice then add bay leaf.

Dissolve Marmite in hot water and stir in vinegar, lemon juice and sugar.

Pour over herrings.

Stand strip of lemon peel on top.

Sprinkle lightly with salt.

Cover and cook in centre of cool oven (300 degrees F or Gas No. 2) for 1½ hours.

Remove from oven and leave until completely cold before serving.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 82g (2.9 oz)
Amount per Serving
Calories 29 0% from fat
 % Daily Value *
Total Fat 0g 0%
Saturated Fat 0g 0%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 4mg 0%
Total Carbohydrate 2g 2%
Dietary Fiber 1g 3%
Sugars g
Protein 1g
Vitamin A 0% Vitamin C 13%
Calcium 1% Iron 1%
* based on a 2,000 calorie diet How is this calculated?
Low Fat, Fat-Free, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb, Sodium-Free, Low Sodium
 

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