Comments on: Polish herring http://claritaslux.com/recipes/polish-herring/ Sat, 04 Feb 2012 13:40:47 +0000 hourly 1 http://wordpress.org/?v=3.3.1 By: Arnold http://claritaslux.com/recipes/polish-herring/comment-page-1/#comment-330 Arnold Thu, 20 May 2010 11:50:48 +0000 http://www.claritaslux.com/recipes/?p=404#comment-330 Many years ago a Pole gave me what he called 'Pigions' and I was looking for the recipes and I came acrossed your Herring Recipe. I am a WELSHMAN and we cook Herring in a lot of diffrent ways but the one I enjoy the most is: 'Split the herring and clearn, removie the bones and cu off the head and tail. Fill the open boidy with chopped onions and mixed pickles and spices and a few bay leaves. Place in an oven proof dish. fill to near cover the herring with malt vigiar (that the brown not white) and a few lumps of butter on top. cover with foil and cook for about an hour (slowy)at 350c then take the foil off about 1/4 hour before the end of cooking so the the skin of the herrings brown and crips-up a lettle.' any juices still left (hope you have)then plate-out with the herrings I make 4 of these at a time you can eat them hot or cold with some crust bread and butter We call these 'SOUSED HERRINGS' Hope you will enjoy them - Please let me know how you get along? Regards Arnold Many years ago a Pole gave me what he called ‘Pigions’ and I was looking for the recipes and I came acrossed your Herring Recipe.
I am a WELSHMAN and we cook Herring in a lot of diffrent ways but the one I enjoy the most is:
‘Split the herring and clearn, removie the bones and cu off the head and tail.
Fill the open boidy with chopped onions and mixed pickles and spices and a few bay leaves.
Place in an oven proof dish.

fill to near cover the herring with malt vigiar (that the brown not white) and a few lumps of butter on top.
cover with foil and cook for about an hour (slowy)at 350c then take the foil off about 1/4 hour before the end of cooking so the the skin of the herrings brown and crips-up a lettle.’
any juices still left (hope you have)then plate-out with the herrings
I make 4 of these at a time you can eat them hot or cold with some crust bread and butter
We call these ‘SOUSED HERRINGS’
Hope you will enjoy them – Please let me know how you get along?
Regards
Arnold

]]>