6 herrings, filleted
1 carrot, thinly sliced
1 onion, sliced into thin rings
For the marinade
300ml/10fl oz white wine vinegar
225g/8oz onion, sliced into
1 carrot, sliced
8 sprigs of fresh flat-leaf parsley
3 bay leaves
sprig of fresh tarragon
1⁄2 tablespoon salt
12 black peppercorns
• To make the marinade, put all the marinade ingredients in a pan and
bring to the boil. Reduce the heat and simmer gently for 20–30 minutes.
Remove from the heat and allow to cool completely.
• Arrange the herring fillets skin side down in a flameproof roasting pan,
pour the marinade over them and slowly bring to the boil on the top of
the stove. Immediately remove from the heat and allow to cool.
• To finish the dish, blanch the carrot in salted boiling water for
2–3 minutes, then refresh in cold water and drain.
• Arrange the cooled herring fillets on a serving plate, and spoon some of
the marinade over them. Scatter the carrot slices over the fish, and
arrange rings of onion on top. Serve.