A classic North German appetizer, rollmops are made by wrapping salted herring fillets around a slice of pickle and onion, then soaking the rolls in a vinegar brine. They are not cooked. The firmness of the toothpick-secured rolls depends on proper filleting.
Soak the herring fillets in cold water for 20 minutes to remove some of the salt.
Place a pickle slice and an onion ring on each fillet. Roll it up loosely and secure it with a toothpick.
Mix the vinegar with the mustard seeds, bay leaf, and sugar.
Arrange the rolls in a jar, pour the brine over them, and refrigerate for 30 minutes.
Do not wrap the herring fillets too tightly, or the outside may firm up before the brine can penetrate. Secure the rolls with toothpicks before adding them to the brine so they do not open up. Allergen information: Contains fish.
Salamurada 30 dakika bekletme yazıyor tarifte, ama bir gece boyunca buzdolabında bekletsem tat daha mı derinleşir, yoksa balığın dokusu bu sürede fazla mı yumuşar diye gerçekten merak ediyorum.
Ringa filetolarını tarifte yazan 20 dakika yerine 30 dakika suda bekletince tuzu çok daha dengeli çıktı, ailemin damak tadına göre bu süre daha uygun oldu.
Recipes tried by those who liked this one, fitting the same table.
Suggestions, complaints or questions — we read them all.
Your message has been saved. Our team will read it; if you left an email address, we will reply there when needed.
