Pickled fresh herring

(Recipe #81, page 143)

Scale, gut, and clean the herring, brush them with good olive oil, sprinkle them with salt and ground pepper, and grill them on both sides until they are done and golden brown.

Layer them with bay leaves, tarragon, thyme, lemon peel, and a few cloves in an earthenware or stoneware container, cover them with wine vinegar boiled with some salt and allowed to cool, cover the container well, and store it in a cool place.

Translated by David Green.


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