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A Fishy Pickle

Two different recipes on this page and they are very different in style.  Personally I like the un-baked ones - but then I have never tried the baked ones so I can't say which is best.

RollMops
6 herring fillets
1 large onion
½ pt white wine vinegar
¼ pt water
1tbspn caster sugar
good pinch of pickling spice

Peel and then slice the onion into rings - blanch the onion quickly in boiling water and drain well.  Place the herring fillets on a board, skin side down and season well, lay on some slices of onion and roll up.  Secure the rolls with cocktail sticks and place the rolls in a heavy bottom pan (to avoid the fish catching).  Mix together the water, vinegar, sugar and spices and add to the rolls.  Place the pan on the heat and bring to the boil, then reduce to a simmer and continue for 1 minute only.  Remove the pan from the heat and allow to cool.  Then place the rolls into a sterilised jar pouring the marinade over to cover.  Seal and refrigerate - they are best left for a few days before eating.



Baked Herrings
6 herring fillets
1 spanish onion
vinegar (ordinary)
 

Rinse the fillets and pat dry, season them well with salt and pepper and roll up tightly.  Plcae the rolls into a casserole dish and cover with slices of onion.  Half fill the dish with equal quantities of vinegar and water and bake, on a very low heat, for 2 hours.  When finished remove the onion but leave the rolls in the dish until ready to serve.