Rolmops Recipes

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.

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.

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.

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.