Rollmop in the badoise

Rollmop in the badoise

Badishes Heringhäckerle

Speciality of the Duchy of Bade, Germany.

The word Rollmop, also spelt rollmop, of the Dutchman "Roll Him(It)", indicate(appoint) a net of pickled herring and rolled around a small pike(lance) to maintain them, around an onion, sometimes around a gherkin with vinegar.
Rollmops buy generally " loan - to eat ", in cylindrical boxes, jars in great market or fishmonger's shop.
The sauce in which herrings are left marinaded, 3 days at least, contains: water, spirit vinegar, salt, a little sugar or the other agent easing, onion, pepper and mustard, sometimes a little white wine.
Excellent to taste(savour) colds, without unwinding them, or warmthes on some bread.

Ingredients for 6 dinner guests

6 in 8 Rollmops: herrings in brine
125 G of ham
1 Onion
1 Apple
2 Big gherkins
3 Tomatoes
1 Salad
Parsley

Indications of preparation

Chop the parsley.
Peel then cut the onion and the apple in pieces.
Mix rollmops, ham, gherkins and half of the parsley.

Cover with a plastic film, leave ± 2 am with the refrigerator.
Wash the salad. Arrange sheets(leaves) in crowns on 6 plates.
Cut tomatoes in fine slices, put 3 slices in the center of the plate.
Put down(Deposit) 1 spoon of minced meat of rollmop-ham in the middle then sprinkle with parsley.
Serve very cold, with some black bread.

From the XIIth century we practise the "saurrisage" of the herring.
The herring is at first salty(steep) during 10 days, then desalinated 1 or 2 days in fresh water, drained, dried then finally, threaded on baguettes, and displayed(exposed) in of thick smoked by shavings of beech. He(it) is smoked little by little.
In a temperature of 24 in 28°c maximum, herrings become gradually rotproof without being cooked. At the end of 8 am, the herring is swelled up, at the end of 12 at 6 pm, it is frank to saur. Kept(preserved) more than year he(it) is said outmoded.

1 pound = 500 g

1 coffee spoon = ± 3 à 5 g of dry ingredient = ± 0,5 cl of liquid ingredient

1 soup spoon = ± 15 à 20 g of dry ingredient = ± 1,5 cl of liquid ingredient

1/2 cup =
± 12,5 cl

1 cup =
± 25 cl

2 cups =
± 50 cl

The cup as the unit of measure is known always less in Europe than in the United States...
It is important to know that the cup is not a weighty measure, but of volume of dry ingredients.
We fill(perform) simply, as indicated in receipts(recipes), 1 cup or 1 bowl of a volume of 25 cl of the mentioned dry ingredient.
Ex: ½ cup of chopped parsley, is not the equivalent of 12,5 g of chopped parsley.

You can make a better translation of this page, many thanks. ja6@free.fr

The Herring

Téléostéen clupéiforme, long fish from 20 to 30 cms, in the blue-green back and in the silvery stomach, living by benches, for which we fish on all the European coast(ribs) of the Atlantic Ocean. Microphage, he(it) feeds on plankton. To spawn he(it) gets closer to coast(ribs), and penetrates even into estuaries. It is at this moment, in autumn, that he(it) is the most delicious but also the fattest. The smoked herring is a salty(steep), dried and smoked herring.
Fished from time(weather) prehistoric, the herring is kept(preserved) by " saurissage ". Salty(steep) (herring pec), smoked (smoked herring) or henceforth in can of food, he(it) cooks also freshly in curlpaper or in the oven, accompanied with soft sauces with cream or with vegetables as cabbages, leeks or still potatoes. For the cooking in curlpaper the "empty" herring, that is fished in the end of the winter, later the spawn is preferable. Deprived by eggs or by soft roe, he(it) has especially a thiner flesh.