Honey-drizzled herrings: A surprising culinary duo
Herrings have a distinct flavour, but pairing them with the right additions isn't difficult. They go well with vegetables, fruits, eggs, and even nuts. However, we don't typically think of this product because it is more associated with sweet pastries. Meanwhile, it's a perfect match.
Herrings and honey? It's not a flavour pairing that immediately comes to mind. It seems that something as sweet as honey simply doesn't pair with salty herrings. However, these flavours complement each other wonderfully.
Why is it worth making herrings with honey?
Of course, it's not about submerging herrings in honey. It is just an addition to the brine, which enhances the taste of these fish. Honey pairs very well with spices or softens the taste of vinegar, so there is no shortage of ideas for using this sweet addition in the context of herrings.
If you want to surprise friends or family, offer them herrings with honey. It's a great way to change up a classic appetizer. Herrings accompanied by honey gain a depth of flavour. And as we know, they're even healthier. These fish are rich in omega-3 fatty acids, which are especially important for the body at this time of year. They have a positive effect on heart and nervous system function. Herrings are also a good source of calcium, phosphorus, selenium, magnesium, potassium, iodine, and vitamins, especially D and B12. And honey? It is a natural antibiotic, so it should have an important place in meals during the fall and winter transition. It helps reduce the effectiveness of bacteria and viruses. Rapeseed honey is often recommended for herrings.
Herrings with honey in two ways
In vinegar brine
Ingredients:
- About 0.45 kg of herring fillets,
- Brine:
- 480 ml water,
- A quarter cup of 10% spirit vinegar,
- 1 onion,
- 1 carrot,
- 5 tablespoons honey,
- Allspice, coloured pepper to taste,
- 1 tablespoon salt.
Preparation method:
- Soak the herring fillets if needed. Then dry them and cut into small pieces. Transfer to jars.
- Prepare the brine: pour water into a pot, add salt and spices, then cook for about 5 minutes.
- Add sliced onions and carrots to the brine, cook for 1 more minute.
- Add vinegar and honey to the brine. Mix and set aside to cool.
- Pour the brine over the herrings; they will be ready after a few days. Place sealed jars in the refrigerator.
In oil marinade
Ingredients:
- About 0.45 kg of herring fillets,
- 2 onions,
- 120 ml of oil,
- 2 tablespoons tomato paste,
- 2 tablespoons ketchup,
- 2 tablespoons honey,
- 2 bay leaves,
- Several grains of allspice,
- Salt, pepper to taste.
Preparation method:
- Soak the herrings if needed. Then drain, dry, and cut into small pieces.
- Peel the onion, then slice thinly. Heat oil in a pan, sauté them.
- Add tomato paste, ketchup, bay leaves, and allspice to the onions. Simmer for a few minutes on low heat.
- Season the marinade with salt and pepper. Set aside to cool slightly.
- Mix gently and heat the herrings and honey to the cooled marinade. Season to taste.
- Transfer the prepared herrings to a jar or a sealed container. They're best after three days in the refrigerator.
