Smoked Herring Pate-Pernod, Baguette Crutes from Bastille Café & Bar in Ballard for Northwest Herring Week!
Herring Brandade Fritters-Artichoke Aioli from Bastille Café & Bar in Ballard for Northwest Herring Week!
Category: Featured Dishes
鰊と蓮根の煮物 (Herring and Lotus Root) from Shiro’s Sushi for Northwest Herring Week! And here is how you can make this at home!
Recipe: Herring and Lotus Root from Shiro’s Sushi
(Japanese instructions below)
Ingredients:
- 4 pcs – Herring
- 1 – Medium size potato – peeled and cut into a bite size
- 1 – Lotus Root (joint to joint) – peeled and cut into a bite size
- 1 oz – Fresh Seaweed – cut in about an inch long
- 1 inch – Fresh Ginger – peeled, sliced thinly and julienned
- 2 cups – Dashi
- ½ cup – Sake
- 1 tablespoon – Mirin
- 1 tablespoons – Light Soy Sauce
Cooking Instruction:
- In a medium size pot, add Dashi and Sake over high heat. Add herrings when the mixture comes to boil. Add potatoes and Lotus Roots when the mixture comes to boil again, then turn the heat to medium.
- When potatoes are tender enough (in about 10~15 min), skim off foam from the surface then add Mirin and Light Soy Sauce. Turn the heat down to low and cook for 5 min.
- Turn the heat off, add Seaweed and let it stand for a several min. (Vegetables will macerate.)
- Put it in a serving dish and garnish with ginger.
①おろしたニシン４枚を一口大に切る。（一枚４~５切れ）
じゃが芋、レンコンは皮を剥き一口大に切る。
②なべに出汁と酒を入れて火に掛ける。沸騰したらニシンを入れる。
再び沸騰したらじゃが芋とレンコンを入れて中火にする。
③10~15分でじゃが芋がやわらかくなったら灰汁を取り
みりん、薄口醤油を入れ弱火で5分。
④火を止めたらわかめを入れ火を止めたまま5分ほど置く。
（その間に野菜に味が染み込む。）
⑤皿に移し天に刻み生姜を乗せて完成。
For Northwest Herring Week, Schooner Exact Brewing Company in SoDo presents: Togiak Herring Oshizushi, lightly cured with salt, pickled with rice vinegar then torched, served atop sushi rice and shaved, marinated kelp, topped with grated ginger, scallion and ponzu sauce.
Herring escabeche, rye, caraway from The Walrus & The Carpenter for Northwest Herring Week! Pow!
Herring with a Southern Mediterranean flare: Roasted Herring-Pimenton, Green Shallots, Chickpeas, Butter Lettuce from Stoneburner for Northwest Herring Week! Boom!
Salt and vinegar cured herring, sea bean relish, seaweed gremolata from Joule for Northwest Herring Week! Because we care, we did quality control on this one. If you want to try Togiak, Alaska herring in its purist form, this dish is for you!
Bratherring from Altstadt for NW Herring Week!
Brine and Pickle herring:
(inspired by Hunter Angler Gardener Cook Swedish Pickled Herring Reciper)
- 1/2 c kosher salt
- 4 c water
- 1# herring fillets
- 1 c water
- 2 c white wine vinegar
- 1/4 c sugar
- 1 T mustard seed
- 2 t whole allspice
- 2 t black peppercorns
- 3 bay leaves
- 3 cloves
- 1 lemon, thinly sliced
- 1 medium red onion, thinly sliced
- 1 bunch dill
- 4 sprigs thyme
Heat 4 cups of water with salt until dissolved. Cool to room temperature. Submerge the herring fillets in the brine and refrigerate 24 hours.
Combine the sugar, vinegar, water and all the spices in a pot and bring to a boil. Simmer 5 minutes, then turn off the heat and let it cool.
Remove the herring from the brine. Layer in a 1 qt container with the lemons, onions, dill and thyme. Pour the cooled pickling liquid over and cover. Allow to pickle at least two days before using.
Breading:
- 1 c cornstarch
- 3 eggs
- 2 c AP flour
- 2 t dill seed (ground)
- 2 t caraway seed (ground)
- 2 t dried marjoram (ground)
- 2 t onion powder
- 2 t garlic powder
- 2 t celery salt
- 2 t mace
- 1 t cayenne
- 1/2 t granulated sugar
Mix flour and all seasonings together. Beat eggs.
Dry herring fillets from the pickle. Dredge fillets in cornstarch. Dip in egg. Dredge in flour mixture.
Fry at 350 degrees until golden brown (about 3 minutes)
Hot Smoked Alaskan Herring with olive oil roasted potatoes, Spanish chorizo, pickled goat horn chilies & espelette, from Orfeo for Northwest Herring Week!
Etta’s Fried Herring with Cherry-Frisee salad and Mint-Dill cream for Northwest Herring Week!
Recipe:
Brine fish in the following for 2 hours
- 1c champagne vin
- 2c h20
- 1/2c sugar
- 1/2c salt
- 1 whole lemon cut into rings
Mint and Dill Cream:
- 1c sour cream
- 1c mayo
- 5T mint finely chopped
- 5T dill finely chopped
- 2T parsley finely chopped
- Salt and lemon juice to taste
Dredge for fish:
- Equal parts AP flour and cornstarch
Cherry and Frisee salad garnish:
Toss ingredients together with a simple vinaigrette of lemon juice, olive oil and a pinch of salt.
- Baby frisee
- Sliced Rainier cherry
- Red currants
- Pickled mustard seed
- Pickled Ramps
Meet Le Petit Cochon‘s contribution to Northwest Herring Week:
Togiak Herring “Old Bay” Escabeché, Snap Pea and Fava Bean Panzanella, M.F. Ranch, Collins Farm Peaches, Pickled Onions, Mustard Dill, Tempura Squash Blossom
Alaska Herring Week 