Bring the vinegar to
the boil with 1/2 cup of water and dissolve the sugar; allow it to cool
down. Add the dill seed, mustard seed and horseradish. Arrange the herring
and the bay leaves in a glass jar. Pour the vinegar mixture on top.
Put this jar in the fridge for 3 days. Serve with rye bread.
Pickled herring is
popular in The Netherlands,
but also in Scandinavia (where is would be served with aquavit),
Germany and
Russia. It used to
be served on Ash Wednesday, to mark the start of a "sour" and lean Lent.
|
Put the fish fillets
in a greased oven dish and sprinkle with the lemon juice, 2 tablespoons
of white wine and pepper and salt to taste. Cover with aluminum foil
and bake the fish 15 minutes at 170 degrees
Celsius in the oven. Melt the butter
with the remaining wine and the mustard and heat it well. Pour this
sauce over the fish and decorate with parsley.
9 October is Leif
Erikson Day in Iceland,
Norway and the
United States.
Apparently, he was the first
European, as Viking, to set foot in
America, and not, as is always said, Christopher Columbus.
Click on culinary calendar for more
links between cooking and worldwide history.
|
