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Haring (Raw Herring)

May 11, 2016

 

I started eating herring, approximately 5 years ago; when I met Patrieck. I’m a sushi addict; I can eat sushi every single day. So, one would think that the idea of eating “raw fish” would not be anything amusing, but it was. As a matter fact, I resisted to it, for a long time, the same case was with sardines; the thing is, there is a golden rule, and this rule counts for sushi as well: -The first time, has to be the best quality- or it will forever become an experience that you regret.

 

 

 

Many people think that herring is eaten raw, but the truth is, that is cured. Before it is available for sale, it has been preserved in barrels with salt for a few days. It is delicious! I can’t get enough of it, I could probably eat 4 herrings in one go.

 

In this recipe, unfortunately, I would not be curing any herring; however I will show you how I serve it at home with some delicious mustard sauce and pickled red onions.

 

 

This recipe yields two portions.

 

Ingredients for pickling onions:

 

One red onion (julienned)

 

1 teaspoon of brown sugar

 

1 tablespoon of all spices

 

2 tablespoon of balsamic vinegar

 

Salt and Pepper to taste

 

 

Ingredients for mustard sauce:

 

3 tablespoons of Dijon mustard

 

½ tablespoon of grainy mustard 

 

1 tablespoon of mayonnaise 

 

1 table spoon of lemon juice

 

1 medium yellow onion (finely chopped)

 

 

Direction for pickling the onions:

 

1. Soak the onions in boiled water for 5 minutes, drain and add the rest of the ingredients, cover and refrigerate overnight.

 

 

Directions for the sauce:

 

1. Combine all ingredients well, keep refrigerated.

 

 

Tips:

 

1. Serve a side the herring: pickled onions, mustard sauce and bread.

 

2. Because of the onion the mustard sauce is meant to be eaten the same day, if prepare in advance the onions can be added when the sauce is suppose to be eaten.

 

Enjoy!

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