PICKLED herring fillets are used for this dish. The fillets are pickled in white wine and vinegar with onion rings, carrots, herbs, and peppercorns. They are found in jars in many fine food stores. This dish makes an excellent first course. To serve four:
12 pickled herring fillets
1/4 cup pickle juice
6 tablespoons dry white wine
3/4 cup catsup
3 tablespoons salad oil
2 teaspoons sugar
4 teaspoons French mustard
Freshly ground black pepper
DRAIN the herring fillets, reserving the juice and the onion rings. Arrange the fillets in a shallow serving bowl. Combine the juice with the remaining ingrédients and pour over the fillets. Garnish with the onion rings and sprinkle with pepper. This may be served immediately since it is not necessary for the herring to marinate in the sauce.
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La Cuisine Chantraine
