Herring season, so fat and oily, better in texture than mackerel and more oily than sardines. This round I season them with soy sauce and rice wine. This gives them a lovely sheen after baking, at 210˚C for 20 minutes.
While the catch is good, turn some into rollmops. Simply make the pickling liquid (vinegar, cider, spices), when cool down, put in salted raw rollmop, fridge, start serving after 3 days.
No comments:
Post a Comment