“The aromatic Brantevik herrings have quickly become a favourite among the regulars at Restaurant Kronborg. Head chef, Jimmi Bengtsson, has been inspired by a classic recipe from the small fishing village Brantevik in Skåne,” writes foodie-website Spiseliv.dk.
Find Jimmi’s recipe at Spiseliv.dk (sorry, in Danish only) or below (in English).
Read the Recipe for Brantevik Herring
1 kg fresh fillets of herring
7 dl water
¾ dl salt
1 ¼ dl vinager (12 %)
Preferably Swedish Perstorp vinager (24 %), which has to be diluted for the vinager to hold 12 %.
2 ½ dl white sugar
2 ½ dl brown sugar
1 tsp salt
40 crushed white pepper corns
40 crushed allspice corns
2 large yellow onions, roughly chopped
2 large red onions, roughly chopped
The juice of one lemon
1 tbsp freshly ground black pepper
2 laurel leaves
1 bunch of dill, chopped
1 bunch of chives, chopped
Clean the fillets and place them in a dish.
Mix the ingredients for the pickle in a casserole and bring them to boil. Remove the casserole from the fire and let the pickle cool. Pour the pickle over the herring filets and leave them in the pickle in the refrigerator for 24 hours.
Peel the skin of the fillets. Layer them with the spices in a dish. Place the dish in the refrigerator for 24 to 48 hours. The spices will ‘melt’ into a pickle which will marinate the fillets.
Serve the Brantevik herrings for lunch on rye bread – or as a dinner dish with new boiled potatoes.
Active time: 30 minutes
Total time: 30 minutes plus about three days to marinate
Level of difficulty: easy