pmeheran
Senior Cook
I just watch an episode of good eats on the idiot box. Alton Brown was showing how to make rollmops with rainbow trout. It made sense, because fresh herring is not available here in south Texas. It brought me back to my childhood in Connecticut. My mother, a German would buy jars of it and we would eat it as a snack. Now he has me thinking about making my own. The ones I tried from our grocery store were very disappointing. Too sweet and an odd taste.
It is a two step recipe and looks to be easy enough. First brine the fish overnight, then rinse and pat dry. Now slice onion, cut you favorite pickle, or green olives, or even a piece of carrot. Roll fillet, which has been cut into strips around a piece of onion, or pickle or olive etc., stick toothpick through to hold. Prepare the pickling and when cool put the rolled fillets and the pickling in a large jar. Stick the jar in the refrigerator for 2 to five days, after which serve.
It is a two step recipe and looks to be easy enough. First brine the fish overnight, then rinse and pat dry. Now slice onion, cut you favorite pickle, or green olives, or even a piece of carrot. Roll fillet, which has been cut into strips around a piece of onion, or pickle or olive etc., stick toothpick through to hold. Prepare the pickling and when cool put the rolled fillets and the pickling in a large jar. Stick the jar in the refrigerator for 2 to five days, after which serve.