The recipe for apple herring in oil.

60568 Views 21/08/2023 0 comments Posted By: Emmanuel Poulet-Harmel In: Recipes of gourmets

 Herring fishing developed with the barbarian invasions in the 3rd century. In the Middle Ages, this small blue fish, which moves in shoals in cold waters, is present on the tables of the rich, as well as the modest. Its abundance probably prevented famines. 

 From the 13th century, via the "fish route", pickled herring were transported to the capital. The port of Boulogne-sur-Mer owes its prosperity to the abundant  fishing for herring and his way of preparing it to be preserved: it is salted and smoked. 

 For centuries, herring was even a bargaining chip! You could settle a debt or your barrels of wine in kegs of herring. 

 It will allow many port cities of the Atlantic to prosper: Boulogne, Fécamp, Dieppe. 

 The 20th century was unfavorable to herring: rising costs, overfishing, war, it became rarer and less interested in populations who preferred white fish. 

 A bistro dish, apple herring in oil is also known as Fécamp salad, Fécamp being an important herring fishing port. 

  The recipe for apple herring in oil
 Ingredients :
 - 8 herring fillets
 - 400 g of potato
 - 1 onion
 - 1 carrot
 - Oil
 - 1 dash of vinegar
 - 5 cl of dry white wine (muscadet)
 - Peppercorns 

Cut the onions and carrots into rings.
In a dish, arrange the herring fillets, the sliced vegetables, a few peppercorns and cover with oil and a dash of vinegar.
Leave to marinate for 24 hours.
Cook the potatoes in water, peel them and cut them into slices.
Pour the white wine over them while they are still hot.
Lay out herring fillets, vegetables and drizzle with oil.