Village Squire, 1975-11, Page 24Squire's Chef
Some fishy recipes
BY RON RUDD
This November column is dedicated to
Clara Garsholourtz who shared with me an
interest in marinated fish while on a recent
tour of Britain. My wife and I have just
returned from a glorious tour from
Plymouth to Aberdeen and Arbroath to
Canterbury.
The idea of preserved fish probably was
born in Arbroath. This village in the east
coast of Scotland, just above Dundee, is
one of the smoked fish capitals of the
country. Arbroath Smokes are for sale at
every second house and shop. They are
delicious morsels of lightly smoked herring
that are as easily eaten raw as they are a
magnificent accompaniment to scrambled
eggs for breakfast.
While smoked herring may be British,
the marinated fish certainly is Scandina-
vian. Canadians on the east coast are also
responsible for some interesting pickled
herring.
There are dozens of variations for these
fine fish. Any good cook will immediately
recognize the endless possibilities.
Clean two salt herring, remove the heads
and soak in cold water for 12 hours. Drain
fish and dry thoroughly. Slice across the
length of the fish into 1/2" slices, leaving in
the bone. Arrange in layers in a glass jar
with 1 tablespoon of crushed allspice, 2 or 3
bay leaves, Y teaspoon mustard seed, 1
teaspoon grated horse radish, 2 medium
onions sliced, a small carrot, thinly sliced.
Bring 1 cup vinegar, 4 tablespoons water
and 3 tablespoons sugar to the boil. Cool
and add to herring. Refrigerate 24 hours at
least.
Here is a variation. After soaking the salt
herring, remove skin and bones. Slice
diagonally into thin /" slices. Arrange in
pyrex serving dish and pour over the
following mixture: 2/2 cup vinegar; 2
tablespoons water; 2 tablespoons sugar, 2
tablespoons finely chopped onion, 5
crushed peppercorns, 8 crushed allspice.
Bring to a boil, cool and strain. Garnish
this dish with fresh dill and thinly sliced
onion. Cover and chill 12 hours.
This recipe is great with fresh herring.
Use the fat Lake Superior herring, or, if
possible, try to get Baltic herring. Use
thawed, frozen smelts or, in the spring in
Huron County there are many fresh smelts.
Choose the larger size since the smaller
fish are better fried. Clean the fish and
wash in cold salted water. Dry thoroughly
SANDERSON SASH
M.1 NUFACT(IRERS OF ODD SIZE REPLACEMENT
WOOD WINDOWS
GORRIE, ONT. (519) 335-3963.
A
AMP
aka
We will custom make to your measurements any window or
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irindou•s and doors.
Located 1/4 mile east of Gorrie on Hwy. 87
Open Monday - Friday 8-5, Saturday 8-12
YOI'R AGENT IN BLYTH IS LARRY'S RADIO & TV.
MAIN STREET 523-96(0
] \O VERBAL ORDERS ACCEPTED]
22, VILLAGE SQUIRE/NOVEMBER 1975
4
Shore
GIFTS &
JEWELLERY
We have a Targe selection
of family rings, pins and
pendants now in stock.
may we suggest that you
•rder your choice early for
Christmas.
56 THE SQUARE
GODERICH, ONTARIO
N7A 1146
1
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