Serves 6
6 fresh herrings
salt and freshly milled pepper
1/4 pint (150ml) white wine vinegar 1/4 pint (150ml) water
1 bay leaf
few black peppercorns
1 teaspoon soft light brown sugar
Clean the herrings and remove the heads and tails. Place on a work surface and spread them out flat, skin side up. Press along the back to loosen the bone, then turn each herring over and gently pull away the bone.
Season the flesh side with salt and pepper. Roll up the herrings skin side out and pack tightly in a baking dish so herrings remain closed. Put the vinegar, water, bay leaf, peppercorns and sugar in a saucepan and bring to the boil. Pour the liquid over the herrings. Cover with a lid or foil and cook in an oven heated to 350°F (180°C) or Gas no. 4 for 40 minutes. Leave herrings to cool overnight in the cooking liquid to absorb flavour. Lift from the liquid for serving the herrings will be firm and easy to handle.