Ingredients
- 40 Gulf of Riga herring butterfly fillets
- 100 ml white wine vinegar
- 4 tablespoons dill oil
- 2 teaspoons chili oil
- Small bunch of fresh dill
- 1 small red onion
- 10 g salt
- 15 g sugar
- 5 pieces of allspice pepper
- 8 pieces of radish
- 75 g pickled cabbage
Preparation
- Debone herring and lightly wipe away water with a napkin.
- Lay out the fish on the baking paper which is placed on a flat baking tray and put them into the oven at 260°C degrees for 4-6 minutes.
- Sprinkle over with peppers and salt, and pour over dill and chili oil.
- To make the marinade for the onions, mix the sugar, salt, allspice, and vinegar together.
- Put all other ingredients on top of the fish and serve as an appetiser.
Herring (Clupea harengus)
- Herrings fart to communicate at night.
- Most of the wealth of the Netherlands historically comes from the profits of the herring fishery in the 14th century. Amsterdam is said to have been built on the bones of herrings.
- Some of the first trade unions and feminist movements in Europe come from the herring girls, the women workers who followed the fishermen along the coast during the herring’s migrations, to process the herring.
- 5 cubic kilometers: this is the volume of the largest herring school. It is 2,000 times the volume of the great Gizeh pyramid. It hosts up to 3 billion herring.