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Rollmops with fermented pickles and onion
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Source: https://recipheon.com/en/recipes/snacks/rollmops-with-fermented-pickles-and-onion
About this recipe
Rollmops with fermented pickles and onion are herring rolls in a lightly sweet, spiced vinegar marinade. Use lightly salted fillets in brine that are commercially prepared and ready to eat, so they require no desalting or cooking. Roll each fillet around a pickle, secure with a toothpick and cover with completely cooled marinade. After a day in the refrigerator, the fish takes on a pronounced flavor while the filling stays pleasantly crunchy. The homemade marinade flavors ready-to-eat herring and does not replace treatment against parasites.
Ingredients
Rollmops
8 lightly salted herring fillets without skin in brine, commercially ready to eat without cooking and without soaking — 600 g drained weight
4 medium fermented cucumber pickles — 200 g drained weight
150 g peeled onion, including 50 g for the filling and 100 g for the marinade
Marinade, drained off when serving
450 ml water for the marinade, which will be drained off when serving
150 ml white wine vinegar, 6% acidity, for the marinade, which will be drained off when serving
25 g sugar for the marinade, which will be drained off when serving
3 g white mustard seeds for the marinade
2 bay leaves for the marinade, to be removed before serving
4 allspice berries for the marinade, to be removed before serving
8 black peppercorns for the marinade, to be removed before serving
Steps
Cut the onion into thin half-moon slices. Set aside 50 g for the filling and refrigerate, covered; use the remaining 100 g to cook the marinade. Keep the herring fillets in the refrigerator for now.
Add the water and 6% wine vinegar to the saucepan containing 100 g onion, then add the sugar, mustard seeds, bay leaves, allspice and peppercorns. Bring to a boil, stirring to dissolve the sugar, then simmer over low heat for 5 minutes. The onion should soften slightly but keep its shape.
Take the saucepan off the heat and pour the marinade and onion into a wide bowl to help it cool faster. Leave for about an hour, until completely cool; do not pour warm liquid over the herring, as it will lose its delicate texture.
Take the specified lightly salted fillets, ready to eat without cooking and without soaking, out of the refrigerator, drain off the brine and gently pat dry with paper towels. Run a finger along each fillet and remove any noticeable pin bones with tweezers. Halve the pickles lengthwise to make eight pieces, and set out eight toothpicks.
Lay the fillets on a cutting board. At the wider end of each one, place a pickle half and some reserved raw onion, dividing all 50 g among the eight fillets. Roll from the filling end, holding the filling with your fingers to keep it inside. Push a toothpick through the overlapping herring on each roll so it does not unroll.
AI-generated Pack the rollmops fairly snugly into two clean, wide-mouth jars of about 1 l capacity each. Divide the cooked onion, spices and all the cold marinade between them so the fish is covered, leaving a little space below the lids. Close and refrigerate immediately for 24 hours.
Lift the rolls out of the marinade and serve two per portion with the drained cooked onion. Remove the toothpicks, bay leaves, allspice berries and whole peppercorns before eating; drain off the remaining marinade. Keep the rollmops refrigerated and eat within 48 hours of assembling, also observing any shorter after-opening limit on the herring packaging; when buying, choose a product whose permitted storage time allows a day of marinating.
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