| previous | next |
Title: Herring in Cream Sauce
Categories: Fish Jewish Appetizer
Yield: 10 Servings
| 6 | Fillets salt herring | |
| 4 | lg | Onions, thinly sliced |
| 1 | c | White vinegar |
| 1/2 | c | ;water |
| 2 | tb | Sugar |
| 1 | tb | Pickling spice |
| 4 | Bay leaves | |
| 1 | c | Sour cream |
Wash the herring fillets well under running cold water. In a glass or crockery bowl, place the fillets. Cover the fillets w/cold water & refrigerate overnight (abt 10 to 12 hrs). Rinse fillets again & place them in a glass or enameled casserole or baking pan. Cover the herring w/sliced onions, making layers in necessary. Now make the marinade. In a saucepan, combine the vinegar, water, sugar, pickling spice, & bay leaves. Bring to a boil & reduce to a simmer. Cook for 3 to 5 mins until the sugar is dissolved. Remove from heat & allow to cool. Combine the sour cream w/cooled marinade & pour over the herring fillets. Cover & refrigerate & marinate for 2 to 3 days before serving. Just before serving, remove the herring fillets from the marinade & slice into bite-size pieces. Place the pieces in a serving bowl. Remove the bay leaves from the marinade. Mix the marinade & onions w/herring pieces, & serve. Makes 10 to 12 servings.
ADVICE FROM MAMA: Don't use metal pans (particularly aluminum) for soaking or preparing herring because the salt in the herring can pit or corrode the metal. Stainless steel is probably okay, but glass, crockery, or enamelware is best.
Recipe: Mama Leah's Jewish Kitchen, A Compendium Of More Than 225 Tasty Recipes -- Kugel To Kasha -- Blintzes To Borscht -- by Leah Loeb Fischer w/Maria Poluskin Robbins. Copyrighted 1990 Published by MacMillan Publishing Company.
| previous | next |