German-Style Fish
Description
Suitable for both celebrations and everyday meals. Germans have loved herring with a long and passionate affection. And they know how to prepare it—they really know their stuff. Perhaps only Slavs and the people of the Scandinavian Peninsula can rival them in this. Rollmops, or rolls of salted herring filled with mustard, onion, and pickled cucumbers, are very popular in northern Germany... as a kind of hangover remedy. They are not eaten as an appetizer, but to relieve hangover symptoms the day after a feast—and, they say, rollmops do the job brilliantly. The name of this dish apparently appeared in the 19th century thanks to the fashion for pugs: evidently, the little rolls vaguely resembled the faces of these dogs. Be that as it may, today rollmops are known and loved far beyond Germany. Here is a simple recipe for fish German-style, or rollmops from salted herring. Can be served warm or chilled.
Instructions
- 1
Step 1
Dress the herring: clean, gut, rinse, and pat dry. Cut off the head and tail, remove the fins, pull out the backbone and, if possible, remove all the bones. You should end up with 4 fillet pieces.
- 2
Step 2
Prepare the marinade: bring water to a boil, add spices and vinegar. Turn off the heat and let cool to room temperature.
- 3
Step 3
Peel the onion. Cut the cornichons and onion into thin strips.
- 4
Step 4
Lightly pound each fillet slice. If the herring is large, you can split it lengthwise into two parts with a filleting knife. Spread mustard on the fillet and place a little onion and cucumber at one edge.
- 5
Step 5
Roll each one into a roll and secure with a toothpick.
- 6
Step 6
Transfer to a deep glass or earthenware dish, pour over the marinade, cover with a lid or wrap tightly with plastic wrap. Refrigerate for 24 hours.
- 7
Step 7
Serve as an appetizer with strong spirits. ;)