Skekt Herring
This dish requires two processes. The first is to prepare, coat and fry the herring, and the other is to pickle it. Serves four
Step 1
500g fillets of fresh herring 1 tbsp Dijon mustard 2 tbsp finely chopped dill 3 tbsp butter 3 tbsp cooking oil 15g stoneground rye flour Salt, ground white pepper
Method: Butterfly the herring fillets, skin on. On greaseproof paper, spread the fillets flat, skin side down. Mix the mustard and dill and spread thinly on the fillets. Put 1 tablespoon of butter and 1 tablespoon of oil into a medium-hot frying pan. Pat the herring with the flour. When the butter stops sizzling, fry the fish for 4-5 minutes on each side. Season with salt and white pepper. Leave to cool completely.
Step 2
The fried fillets of fresh herring ½ carrot 1 onion 7cm leek 100ml spirit vinegar (12%) 200g caster sugar 300ml water 2 bay leaves 1 tsp coarsely ground allspice ½ tsp coarsely ground white pepper ½ tsp coarsely ground black pepper
Method: Slice the carrot thinly. Slice the onion and – extra thinly – the leek. Make a brine by heating the vinegar and sugar in a pan until the sugar dissolves. Add the cold water and allow it to cool. In a bowl, layer the herring and the vegetables and add the herbs and spices. Pour the brine over the top. Place a small plate or saucer on top of the herring to press it down. Store in the fridge for two days. (Kept refrigerated, it will keep for at least a week.)
To serve: Place one of the fillets on the centre of each plate and top with some of the pickled vegetables. I have served it with chargrilled cucumber, although salted cucumber would work just as well.
free at home to choose your own combination to accompany the dish, but I would suggest earthy flavours such as globe artichoke and beetroot – these really complement the butteriness of the pastry and the sweetness of the sauce.
To serve, place a parcel to one side of each plate then neatly arrange your vegetables on the other side in a thin line, mixing all the different colours to add to the dish’s visual appeal, then spoon around some of the sauce.
‘Pass the purée through a fine sieve to catch all the seeds’