Herring - fish, which inhabits almost every sea and ocean on the earth.
Although very common, it is unusually tasty and healthy.
Herring is very popular in our country, not only due to its great taste, but also to availability, variety of culinary applications and low price. Besides, it is worth to remember about its unique health-giving properties, which encourage to serve them in our houses more often, because according to the Dutch saying: “If the herring is around, the doctor is far away”.
Herrings occur in markets mainly as fresh, salt fillets or smoked fish. The most appreciated are matjes – young ones harvested in May. Fresh herring tastes excellently when roasted or fried. We also recommend to try smoked version – cold (kipper) or hot-smoked (bloater). However, we the most often use salt fillets, as they are convenient in preparation as an ingredient in salads or as a starter on its own. During Lent Polish families usually serve simple dinner made of herring with onion in oil or in sour cream with cooked potatoes. Herring has a special taste, which finds many admirers, but there are also people who do not really enjoy it – however, they can choose dishes with herring in distinct spice or additive, for instance in curry or with tomatoes, which can dominate the characteristic flavor of herring.
Herring is strongly recommended by nutritionists, as it is a good source of easily digested and high-quality protein and is low-calorie (160 kcal / 100g). The big health benefit is the presence of omega-3 fatty acids, which are essential to human body and protect from many diseases. Consuming herring we also supply our organisms in vital microelements such as iron, zinc, copper, phosphorus and iodine and in vitamins A, D and E, which help to prevent atherosclerosis, protect sight and beautify our skin. Vitamins B6 and B12 are involved in protein and carbohydrates metabolism, protect from anaemia and help maintain good condition of skin, as well.
This month we especially encourage to prepare dishes with herring – ordinary fish of remarkable features! Try the recipe by Krzysztof Kowalczyk, Chef of Verres en Vers:
Kashubian style herring with red wine and smoked prunes
Unsalted herring fillet 500 g
40 g raisins
40 g dried and smoked prunes
100 g sliced onion
40 ml oil
50 g tomato paste
50 ml red wine
2 g sweet pepper powder
Black pepper to taste
1 bunch of parsley
200 ml white vinegar
300 ml water
30 g sugar
2 pcs. bay leaves
5 pcs. allspice
10 pcs. black peppercorns
All ingredients for marinade mix and boil, cool. put herring into marinade for 24 hours.
Heat the oil, fry onion, add tomato paste and red wine boil for 2 min. add raisins, prunes and spices, boil for next 15 min. Let them cool, put chopped parsley, herrings and 1 tablespoon marinade. Serve with rye bread
© 2014 Verres en Vers | realizacja: Nabucco