SC - OOP: mustard herring (finally!)

[Par Leijonhufvud]

Once uppon a time, long long ago I promised to dig up a recipie for
this. This is straight out of a book, untried by me, and for all I know
it wil turn out horrid. But...

metric units:

1 dl = 0.1 L = 3.4 fl.oz.
1 kg = 2.2 lb

Mustard Herring (Skania style)

1 kg fresh herring
1.5 dl 12.5% acetic acid
5 dl water

Sauce:
2 egg yolks
4 T prepared mustard (half sweet, half less sweet)
2 T white wine vinegar
1 t salt
pepper
1 dl oil
3-5 T water
1 bunch dill
1-3 T sugar

1. Clean the fish, remove the spine and cut off the back fin with a pair
of scissors.

2. Mix the acetic acid with the water. Place the fish in this and let
stand 3-6 hours.

3. Remove the skin from the filees. Replace in the liquid and let stand
over night.

4. Drain the fish in a coleander.

5. Place the egg-yolks in a bowl, add mustard, vinegar, salt and pepper.
Stir down the oil while pouring it in gradually, as when making
mayonaise. When the sauce begins to thicken increase the rate. Thin the
sauce with water until it has a suitable consitency.

6. Rinse and chop the dill. Crush in a mortar together with 1-3 T sugar.
The flavour of the dill is brouhgt out better this way than if the
suf'gar is added directly to the sauce.

7. Mix the dill with the sauce and add the fish.

Store cool, should keep for 4-6 days.

/UlfR

- --
Par Leijonhufvud                  par.leijonhufvud at labtek.ki.se
PGP fingerprint = 76 3B 11 28 79 39 87 C0  DC 4C 1F 4C C0 1F 1E 89
Tum pultus sicissentem ur ne lus sem ittibus profugnatreius.

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