Good Friday gastronomy: A traditional herring delight
Good Friday is one of the most symbolic days in the liturgical year. For many, it involves not only religious reflection but also specific customs, including culinary ones. In the Catholic tradition, it is a day of fasting and restraint, during which meat dishes are set aside in favour of simple meals.
One classic choice is herring – a fish that has been a staple on Polish tables for centuries during such occasions. Its flavour, though intense, can also be subtle and deep – especially when paired with well-prepared onions.
Today, I propose a recipe for herring with caramelised onions – a simple yet flavourful dish that is perfect for Good Friday. The combination of the fish's saltiness and the onion's sweetness creates a result that's hard to forget. And although the recipe doesn't require many ingredients, its simplicity is its greatest strength.
Herring with caramelised onions – recipe
Ingredients (for about 4 servings):
- 400g herring fillets (preferably matjes),
- 3 large onions,
- 1 tablespoon butter + 1 tablespoon oil,
- 2 teaspoons brown sugar (or white),
- 1 tablespoon apple or wine vinegar,
- Freshly ground pepper,
- Optional: 1–2 bay leaves and a few allspice berries (for marinating).
Instructions:
- If using salted fillets (e.g., matjes), first rinse them thoroughly, then soak them in cold water or milk for a few hours (preferably 2–3 hours). This will reduce excess salt, making them more delicate in flavour.
- Peel the onions and slice them thinly. Heat the butter and oil in a pan. Add the onion and fry over a very low heat for about 15–20 minutes, stirring often. When they soften and start to lightly brown, add sugar and continue sautéing until they caramelise – they should become golden and slightly sticky. Finally, add vinegar, mix, and remove from heat—season with pepper.
- Drain and dry the herring, then cut into smaller pieces (e.g., each fillet into three parts). Layer them in a dish, alternating with the caramelised onions. If desired, you can add a bay leaf and allspice between the layers.
- They taste best after a few hours or the next day, when the flavours have melded. Store in the refrigerator for up to 3 days.
A tradition that tastes different
Although herring is often associated with Christmas Eve, it also appears on Good Friday tables in many homes. Its preparation doesn't require much effort or many fancy ingredients – yet it can surprise with its taste.
Caramelised onions soften and complement the natural intensity of the herring, creating a duo that is both classic and slightly more refined. It's worth trying this recipe on Good Friday as an expression of respect for tradition and culinary aesthetics, finding strength in simplicity.
