Soused Herrings with a difference

Dexterdobe said:

When I was a lad I loved the soused herrings my mum used to cook. She soaked them in vinegar and baked them in the oven.
When I was diagnosed and found this site I realised that herrings are a fantastic food for diabetics, so I soused some herrings in the oven. They tasted great, but my wife nearly kicked me out of the house. She loathes vinegar and the smell drove her mad.

So I now souse them in white wine. Here is my simple recipe:

Two herrings gutted with the heads removed. (Supermarkets will do this for you and they will leave any roe in if you like it)
Salt
Pepper
Fresh parsley or basil to taste.

Place the herrings in a shallow ovenproof dish and half cover with two parts white wine to one part water. Add a tablespoon of vinegar if you don't mind the smell.
Cover the dish with loose fitting tin-foil.

Place in the oven at 200 degrees for 90 minutes. (This is longer than most recipes state, but the extra cooking time softens the small bones so that they can be eaten. (This is not an ideal dish if you have a fish-bone phobia!)

Serve hot with vegetables or a side salad. Delicious, very low carb and rich in good fats and minerals.

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Dexterdobe said:

It's a good job my mum's not alive to hear you say that. She would have boxed your ears.
Yes, the Scandinavians eat them raw, but this is Britain and here we cook things properly.

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Dexterdobe said:

It's a good job my mum's not alive to hear you say that. She would have boxed your ears.
Yes, the Scandinavians eat them raw, but this is Britain and here we cook things properly.

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Brunneria said:

I like rollmops (soused raw herring) too. But they are very different.

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