GERMAN ROLLMOPS (ROLLMOPSE)
Make and share this German Rollmops (rollmopse) recipe from Food.com.
Provided by Olha7397
Categories German
Time 30m
Yield 8 serving(s)
Number Of Ingredients 13
Steps:
- Place the herring fillets in a bowl and pour in enough water to cover them by about 1 inch.
- Soak them for at least 12 hours in the refrigerator, changing the water once or twice.
- Drain them well, rinse under cold running water and pat them dry with paper towels.
- Remove and discard any bones.
- For the marinade, combine the vinegar, water, BRUISED WITH A MORTAR AND PESTLE OR WRAPPED IN A TOWEL AND BRUISED WITH A ROLLING PIN the spices, juniper berries, allspice, cloves, peppercorns and bay leaf and place in a 2 to 3 quart saucepan and bring them to a boil over high heat.
- Reduce the heat to low and simmer uncovered for 5 minutes.
- Then cool to room temperature.
- Lay the herring fillets, skin side down, on a board or table.
- Spread 1 teaspoon of mustard evenly on each fillet and scatter 1/2 teaspoon of capers and several onion rings over the mustard.
- Cut the dill pickles lengthwise into quarters; if they are much longer than the width of the herring fillets, cut them crosswise into halves.
- Place a wedge of pickle at one narrow end of each of the fillets, and then roll the fillets jelly roll fashion around the pickle into small, thick cylinders.
- Skewer the rolls with 2 or 3 toothpicks to secure them.
- Pack the rolls flat on their sides in a 2-quart glass loaf dish in two layers with the remaining onion rings scattered between the layers and over the top.
- (Do not use a metal pan, for the fish may pick up a metallic flavor.) Pour the marinade over the herring, then cover the dish with foil or plastic wrap and refrigerate for 5 to 6 days before serving.
- Serve the rollmops as an hors d'oeuvre on individual plates or arrange them on a platter.
- In either case, garnish them with onion rings and parsley.
- NOTE: If salt herring fillets are not available, substitute 12 bottled Bismarck herring fillets.
- Drain them, wash them thoroughly under cold running water and pat dry with paper towels.
- Then proceed with the recipe.
- The Cooking of Germany Time Life.
ROLLMOPS
Provided by Alton Brown
Categories main-dish
Time 12h50m
Yield 16 to 20 rollmops
Number Of Ingredients 14
Steps:
- Place the salt and water into a 4-quart container and stir until the salt has dissolved, 1 to 2 minutes. Add the trout filets, making sure they are submerged. Cover and refrigerate overnight.
- Combine water, vinegar, sugar, cloves, allspice, peppercorns, bay leaves, and red pepper flake in a 2-quart saucepan set over medium high heat. Cook, stirring occasionally, until the liquid comes to a boil, approximately 5 minutes. Cool to room temperature and then refrigerate overnight.
- Remove the trout from the brine and rinse thoroughly under cold running water for 1 minute. Submerge the filets in clean cold water and refrigerate for 1 hour.
- Drain and rinse the filets. Pat dry. Lay the filets in a single layer, skin side down and brush each with mustard. Place a cornichon or a pickled onion on the filet. Roll up each filet and secure with 1 or 2 toothpicks. Alternate layers of rollmops and julienned onion in a glass jar or ceramic crock.
- Pour on the chilled pickling mixture, cover and refrigerate for at least 5 hours and up to 2 days. Drain and serve chilled with crusty bread.
DANISH ROLLMOPS
There are so many variations and recipes for Pickled herring, salted herring etc. This recipe has been an old standby for my Mum and I like it. However I usually buy the tinned wine cured whole filets for special occasions they are super. Serve the herrings with fresh chopped onions and perhaps some capers
Provided by Bergy
Categories Vegetable
Time 18m
Yield 1 serving(s)
Number Of Ingredients 9
Steps:
- Sprinkle the filets with salt pepper, allspice& chopped onions.
- Pollup the filets and fasten with a toothpick.
- Place the filletes in a" top of the stove" casserole add remaining ingredients and boil for 3 minutes.
- Allow the filets to cool in the marinade.
- Serve cold.
ROLMOPS
This recipe was posted in response to a request. It is herring wrapped around a pickle and "pickled" with onion, pepper, lemon and seasonings. The prep time does not include the time to soak the herring, or the "cure" time.
Provided by PanNan
Categories Dutch
Time 15m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Sterilize a one quart jar.
- Soak herring in water overnight.
- Clean herring, remove head, leaving skin.
- Cut in half down belly, remove bones.
- Each herring will yield two filets.
- Wrap each herring filet around a pickle.
- Fasten with a toothpick.
- Place herring rolls in the jar, along with the onion, pepper, lemon, bay leaf and peppercorns.
- Mix vinegar, water and salt.
- Pour over contents in jar.
- Seal jar tightly.
- Place a label with the date on the jar.
- Refrigerate for at least a week before using.
- Will keep up to six weeks in the refrigerator.
Nutrition Facts : Calories 318.9, Fat 16.8, SaturatedFat 3.8, Cholesterol 110.4, Sodium 1504, Carbohydrate 4.9, Fiber 1.1, Sugar 3.4, Protein 33.7
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