Rollmops Where To Buy Recipes

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GERMAN ROLLMOPS (ROLLMOPSE)



German Rollmops (rollmopse) image

Make and share this German Rollmops (rollmopse) recipe from Food.com.

Provided by Olha7397

Categories     German

Time 30m

Yield 8 serving(s)

Number Of Ingredients 13

12 salt herring fillets, preferably matjes herring
2 cups cider vinegar
2 cups cold water
3 juniper berries (bruised)
3 whole allspice (bruised)
3 whole cloves (bruised)
6 whole black peppercorns (bruised)
1 small bay leaf (bruised)
1/4 cup dusseldorf-style prepared mustard or 1/4 cup substitute other prepared hot mustard
2 tablespoons capers, drained
3 medium onions, peeled,thinly sliced and separated into rings
3 large dill pickles
parsley sprig

Steps:

  • Place the herring fillets in a bowl and pour in enough water to cover them by about 1 inch.
  • Soak them for at least 12 hours in the refrigerator, changing the water once or twice.
  • Drain them well, rinse under cold running water and pat them dry with paper towels.
  • Remove and discard any bones.
  • For the marinade, combine the vinegar, water, BRUISED WITH A MORTAR AND PESTLE OR WRAPPED IN A TOWEL AND BRUISED WITH A ROLLING PIN the spices, juniper berries, allspice, cloves, peppercorns and bay leaf and place in a 2 to 3 quart saucepan and bring them to a boil over high heat.
  • Reduce the heat to low and simmer uncovered for 5 minutes.
  • Then cool to room temperature.
  • Lay the herring fillets, skin side down, on a board or table.
  • Spread 1 teaspoon of mustard evenly on each fillet and scatter 1/2 teaspoon of capers and several onion rings over the mustard.
  • Cut the dill pickles lengthwise into quarters; if they are much longer than the width of the herring fillets, cut them crosswise into halves.
  • Place a wedge of pickle at one narrow end of each of the fillets, and then roll the fillets jelly roll fashion around the pickle into small, thick cylinders.
  • Skewer the rolls with 2 or 3 toothpicks to secure them.
  • Pack the rolls flat on their sides in a 2-quart glass loaf dish in two layers with the remaining onion rings scattered between the layers and over the top.
  • (Do not use a metal pan, for the fish may pick up a metallic flavor.) Pour the marinade over the herring, then cover the dish with foil or plastic wrap and refrigerate for 5 to 6 days before serving.
  • Serve the rollmops as an hors d'oeuvre on individual plates or arrange them on a platter.
  • In either case, garnish them with onion rings and parsley.
  • NOTE: If salt herring fillets are not available, substitute 12 bottled Bismarck herring fillets.
  • Drain them, wash them thoroughly under cold running water and pat dry with paper towels.
  • Then proceed with the recipe.
  • The Cooking of Germany Time Life.

ROLLMOPS



Rollmops image

Provided by Alton Brown

Categories     main-dish

Time 12h50m

Yield 16 to 20 rollmops

Number Of Ingredients 14

1/2 cup kosher salt
1 quart water
1 pound trout filets from small, 6 to 8 ounce whole fish, scaled, skin on, and cut into 16 to 20 (4 to 6-inches long by 1-inch wide) pieces
2 cups water
2 cups cider vinegar
1 tablespoon sugar
8 whole cloves
8 whole allspice berries
6 whole black peppercorns
4 dried bay leaves
1 teaspoon red pepper flakes
16 to 20 cornichon and/or pickled onion
2 tablespoons Dijon mustard
1 medium onion, julienned

Steps:

  • Place the salt and water into a 4-quart container and stir until the salt has dissolved, 1 to 2 minutes. Add the trout filets, making sure they are submerged. Cover and refrigerate overnight.
  • Combine water, vinegar, sugar, cloves, allspice, peppercorns, bay leaves, and red pepper flake in a 2-quart saucepan set over medium high heat. Cook, stirring occasionally, until the liquid comes to a boil, approximately 5 minutes. Cool to room temperature and then refrigerate overnight.
  • Remove the trout from the brine and rinse thoroughly under cold running water for 1 minute. Submerge the filets in clean cold water and refrigerate for 1 hour.
  • Drain and rinse the filets. Pat dry. Lay the filets in a single layer, skin side down and brush each with mustard. Place a cornichon or a pickled onion on the filet. Roll up each filet and secure with 1 or 2 toothpicks. Alternate layers of rollmops and julienned onion in a glass jar or ceramic crock.
  • Pour on the chilled pickling mixture, cover and refrigerate for at least 5 hours and up to 2 days. Drain and serve chilled with crusty bread.

WARM POTATO & ROLLMOP SALAD



Warm potato & rollmop salad image

A chunky, filling salad full of omega-3's. Rollmops or pilchards can be used, or for the less daring cook, tinned sardines are also good

Provided by Good Food team

Categories     Main course, Side dish, Snack, Supper

Time 20m

Number Of Ingredients 7

250g Charlotte potato (or another waxy variety), quartered
1 small red onion , finely chopped
6 small gherkins , sliced
1 tbsp red wine vinegar
1 tsp wholegrain mustard
3 tbsp virtually fat-free fromage frais
4 Rollmops

Steps:

  • Cook the potatoes in boiling salted water for about 10 mins until tender, then drain and leave to cool a little.
  • Meanwhile, mix the onion, gherkins, vinegar, mustard and fromage frais together in a medium bowl. Add the potatoes, mix well, divide between two plates, then top with the fish. Great with a green salad on the side.

Nutrition Facts : Calories 387 calories, Fat 15 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 38 grams carbohydrates, Sugar 17 grams sugar, Fiber 2 grams fiber, Protein 27 grams protein, Sodium 3.16 milligram of sodium

DANISH ROLLMOPS



Danish Rollmops image

There are so many variations and recipes for Pickled herring, salted herring etc. This recipe has been an old standby for my Mum and I like it. However I usually buy the tinned wine cured whole filets for special occasions they are super. Serve the herrings with fresh chopped onions and perhaps some capers

Provided by Bergy

Categories     Vegetable

Time 18m

Yield 1 serving(s)

Number Of Ingredients 9

6 fresh herring fillets, cleaned,boned & cut into fillets
1 tablespoon salt
1 teaspoon ground pepper
1/8 teaspoon allspice
3 small onions, finely chopped
2 1/2 ounces white sugar
3 bay leaves
2 tablespoons water
1/2 pint wine vinegar

Steps:

  • Sprinkle the filets with salt pepper, allspice& chopped onions.
  • Pollup the filets and fasten with a toothpick.
  • Place the filletes in a" top of the stove" casserole add remaining ingredients and boil for 3 minutes.
  • Allow the filets to cool in the marinade.
  • Serve cold.

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