F&W Pick: Curried herrings in brine
Author: Trine Hahnemann
Photography by Columbus Leth
The Scandinavian art of ‘hygge’ – which is essentially taking pleasure in everyday simple things – is celebrated in this latest cookbook Scandinavian Comfort Food from Danish chef Trine Hahnemann. Focusing on enjoying comforting home-cooked food with family and friends, wholesome recipes for her grandmother’s stew, soups to warm your bones, and seasonal salads all feature in the carefully curated collection.
Curried herrings in brine
For the brine
- 500ml spirit vinegar, 5%
- 300g caster or granulated sugar
- 1 tablespoon black peppercorns
- 4 cloves
- 4 cardamom pods
- 4 bay leaves
For the herrings
- 100g stoneground rye flour
- 4 tablespoons curry powder
- Butter, for frying
- 12 herring fillets
- 2 apples
- 2 shallots
- Sea salt and freshly ground black pepper
- Dill sprig, to decorate
- Rye bread to serve
- For the brine, add all the ingredients to a pan and bring to the boil. As soon as the sugar has dissolved, take it off the heat off and leave to cool.
- Mix the rye flour with the curry powder and a pinch each of salt and pepper. Fold the herring fillets lengthways, skin side out, then turn them in the rye flour mixture. Melt a little butter in a frying pan and, working in batches if necessary, fry the herrings for 2–3 minutes on each side.
- Place all the fried herrings in a deep, wide dish and pour over the cold brine. Cut the apples into slices and the shallots into rounds, place over the herrings and press them down so the brine covers them. Leave at room temperature for 1–2 hours, then take the herrings out of the brine to a platter.
- Add the apples and shallots, decorate with pieces of the dill and serve with rye bread.
For more delicious seafood recipes click here