Main courses

Fried herring in hop vinegar

Main courses Medium 30 min

The vinegar can also be used in other rich dishes where both acidity and bitterness can provide balance.

Ingredients

IN AUGUST: Cook a vinegar brine of vinegar, sugar and water in a pot and cool down. Pour the brine into a large preserving jar and add hop cones, green juniper berries and peppercorns, and store the brine in a dark place.
IN DECEMBER: Coat the herring fillets in a little salted rye flour and fry them in butter and oil.
Cool the fried herring fillets slightly and carefully place them in a dish and pour the vinegar brine over.
Let the herring fillets marinate for a couple of days and serve on rye bread with raw onion.

The Mushroom Handbook