Herring with Dijon Mustard in Dill Brine

5 minutes prep, 5 minutes, plus overnight brining time cook

Serves 5

Ingredients

4 bay leaves

4 thyme sprigs

400ml malt vinegar

200g sugar

3 onions, peeled and sliced

1 carrot, sliced

10 black peppercorns

Sea salt

For the herring:

8 double herring fillets

1/2 tsp ground cinnamon

Sea salt and freshly ground black pepper

2 tbsps Dijon mustard

1/2 bunch fresh dill

100g wheat flour

2 tbsps vegetable oil

1 tbsp butter

Method

Combine the bay leaves, thyme, vinegar, sugar, onions and carrot in a pot, bring to the boil and season. Simmer for 15 minutes.

Spread out the herring fillets on a large chopping board and sprinkle with cinnamon, salt and pepper. Coat the fish with the mustard and then add the dill. Close the fillets on themselves and coat with the flour.

Heat the oil and butter in a nonstick frying pan and fry the fish for 1 minute on each side. Place in a casserole and pour the hot brine over the top. Let the fish soak for at least 6 hours, but preferably overnight.

To serve, the herring can either be eaten hot or cold. To heat, place the casserole in a very hot oven for 5 minutes.