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Remove the fish to a hot platter. Reduce the liquid by half and pour over the fish. If you wish a thicker sauce, add beurre manié to the pan juices and stir over low heat until smooth and well blended.

BAKED SPICED HERRING

Butter

3 carrots, chopped

3 onions, chopped

1 clove garlic, chopped

4 sprigs of parsley, chopped

Salt

Freshly ground black pepper

White wine

1 bay leaf

Sprig of thyme

6 peppercorns

Pinch of allspice

2 cloves

12 small herring

Rings of sliced onion

Thin slices of carrot

1/4 cup wine vinegar

Butter a large baking dish or casserole and cover the bottom with the chopped carrots, onions, garlic, and parsley. Salt and pepper to taste, add white wine to cover; add the bay leaf, thyme, peppercorns, allspice, and cloves. Bring to a boil and simmer for 20 minutes, or until the vegetables are tender.

Clean the fish and place them on top of the vegetables. Cover with onion rings and carrot slices; add the wine vinegar and more wine — enough to cover. Bake at 425° according to the Canadian cooking theory (page 8). Let the fish cool in the liquid, and serve them chilled as a main course for lunch or as a first course for dinner.

VARIATIONS

1. Add 1/2 cup of olive oil and 1/2 cup of tomato sauce to the mixture.

2. Add 2 tablespoons of curry powder, 1/2 cup of tomato sauce, and 4 pimientos cut in strips.

COLD HERRING HORS D’OEUVRE

4 large tomatoes, peeled, seeded, and chopped

3 medium onions, chopped

2 cloves garlic, chopped

6 tablespoons olive oil

4 or 5 pimientos cut in julienne

1 teaspoons fresh basil

1 teaspoon salt

1 teaspoon freshly ground black pepper

1/4 cup tomato paste

8 small herring

Sauté the tomatoes, onion, and garlic in the olive oil until soft. Add the pimientos, basil, salt, pepper, and tomato paste. Oil a baking dish, arrange the herring in it, top with the sauce, and cover tightly. Bake at 425° according to the Canadian cooking theory (page 8). Let the fish cool in the sauce.

Serve cold on greens with lemon slices, capers, and chopped parsley.

HERRING ROE

Herring roe, like the roe of salmon, shad, and whitefish, is excellent when poached or sautéed. See shad roe, pages 222–224.

Herring in Brine

If your family likes cured fish, you will find herring in brine one of the most versatile foods you can buy. The 9-to-10-pound kegs of the Holland or German variety are excellent. But before using this fish, you must freshen it in cold water for 24 hours. Change the water several times. After the fish has soaked, cut off the head, split the fish in half, bone it, and, if you wish, skin it.

ROLLMOPS

To make 12 rollmops:

6 herring in brine

12 sweet or 3 dill pickles

4 medium onions

1 cup vinegar

1 cup water

2 tablespoons brown sugar

2 bay leaves

1 clove garlic

1 teaspoon thyme

3 or 4 allspice

3 or 4 cloves

8 peppercorns

Prepare the herring as above, but do not skin them. Rinse them well; on each half herring place 1 sweet pickle or 1/4 dill pickle. Roll up and fasten with a toothpick. Arrange the rollmops in a large bowl or crock that has a cover. Top with a layer of thinly sliced onions.

Combine the vinegar, water, sugar, bay leaves, garlic, thyme, and spices. Bring to the boiling point. Pour this hot pickle over the rollmops and cover them. Chill in the refrigerator for 48 hours. Serve as a luncheon dish or as hors d’oeuvre.

MARINATED HERRING

6 herring in brine

Sliced onions

Diced raw apple

Bay leaves

Dry mustard

Freshly ground black pepper

White wine

Sour cream

Soak and prepare the herring as above. Arrange a layer of the herring halves in the bottom of a glass or earthenware dish. Add a layer of sliced onions, 1/2 apple diced, a bay leaf, a sprinkling of mustard and pepper, and 3 tablespoons of white wine. Arrange another layer of the fish and repeat. When all the ingredients are used, cover the whole with heavy sour cream.

Cover the dish and chill for 24 hours. Serve as an appetizer