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Soused Herrings
By myea | July 29, 2008
Soused Herrings
6 minutes at HIGH pressure
Serves 4
8 small herrings cleaned and boned
Salt and pepper
1 onion, sliced
6 peppercorns
2 bay leaves
150 ml (1/4 pt) malt vinegar
150 ml (1/4 pt) water
Trim off heads, tails and fins. Season well and roll up from the head end. Remove trivet and place fish in the pressure cooker. Add remaining ingredients. Bring to pressure and cook for 6 minutes. Reduce pressure with cold water. Lift fish on to a serving dish, keep hot. Boil the liquid rapidly till reduced by half, strain and pour over the fish. This dish may be eaten hot or cold, as an appetiser, or with a salad as a main meal.
Topics: Recipes |




















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