A plate of cured herring fillets, silver-skinned and ready to eat raw

Новичок

Hollandse Nieuwe Haring

Name: Hollandse Nieuwe Haring
Total time: 30 min
Yield: 4
Cuisine: Dutch
Ingredients: 8 Cured herring fillets (maatjesharing); 2 White onion, very finely diced; 6 Gherkins, sliced; 4 Soft white bread rolls; 1 Lemon, cut into wedges; 1/2 tsp Black pepper

Young herring cured in a light salt brine, served with raw onion and pickle — not cooked at all, held by the tail and lowered in. The most Dutch thing there is.

Источник

Автор рецепта Dutch snack counters · 🏺 Традиционное · The café tray and the seaside stall — bitterballen with mustard, a paper cone of fried fish, and a herring held by the tail.

Dutch · herring stall — An ownerless traditional dish, so no cook is credited. The cited article confirms the mild brine cure, the raw (uncooked) serving, the Hollandse Nieuwe season and the onion served with it. Quantities, the onion-rinsing step and the food-safety note are this book's own.

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Exploring The Benelux Emeka Iwueze Happy Chef (HappyChefTV)

⏱ 30 мин🍽 4 порций🔥 230 ккал🇳🇱 Нидерланды

ХаляльПескетарианскоеБез глютенаБез молочногоБез орехов

Ингредиенты

Порции

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Базовые запасы исключены — только то, за чем действительно нужно идти.

★ отмечает ингредиент, который рецепт называет труднодоступным или незаменимым.

Приготовление

Take the herring out of the fridge 15 minutes before eating. Fridge-cold, the fat sets and you taste almost nothing.
Dice the onion as finely as you can — 3 mm or smaller. Rinse it in cold water and pat it dry to take the harsh edge off.
💡 Rinsing the onion is the difference between a mouthful of herring and a mouthful of onion. Thirty seconds under the tap.
Check the fillets for any stray bones down the centre line and pull them out with your fingers.
For the street version: lay a fillet on a bed of onion, grind pepper over it, pick it up by the tail and lower it in.
For the sandwich version: split a soft roll, fill it with two fillets, a spoon of onion and the gherkins.
Serve lemon on the side, though a Dutch stall would raise an eyebrow at you for using it.

💡 Советы

Hollandse Nieuwe is a season, not a brand: the first catch of the year, landed in late spring, when the fish is at its fattest and has not yet spawned.
The fish is frozen at sea to a legal standard before curing. That is a food-safety requirement, not a shortcut — buy from a proper fishmonger and never improvise.
Eat it the day you buy it. Cured herring is a fresh product with a short life, not a preserve you keep for weeks.