From the Interesting Facts section today, butter at the fish – would you have known? We have herring in most of the white flour corpus, also known as bread rolls, with lettuce, onion or something, either as salted herring (matjes) or marinated in vinegar and spices as bismarck herring. The Bismarck herring is almost like North German sushi, as it is also pickled raw. It owes its name to the legend after a visit by Chancellor Bismarck in Flensburg in 1864, after a short detour to the scenes of the German-Danish War at that time, he devoured the pickled herring and the landlord named de Fisch after the Chancellor. Another story of origin names a clever fishmonger from Stralsund who tasted a barrel of fish from Berlin. After the letter of thanks from the Chancellor, one more thing afterwards – with the request to be able to name the herring after him (meanwhile rose from Prince to First Chancellor). Unfortunately, the letter of evidence is said to have been destroyed in the bombing on October 6, 1944.
Let’s leave it with the alleged quote: “If herring were as expensive as caviar, people would appreciate it far more.”
But what some do not know, the herring belongs to the same family as the sardine or the Atlantic bunker (menhaden). You may not think of grilled fish when you think of the Atlantic bunker, but neither do many with herring.
You can also do that with the fish – which is a real alternative to wrapping around the pickle.
Also, when grilling herring outdoors, the olfactory aspect of the kitchen remains unaffected, which will be happy the next morning at the latest.
How do I do it:
Rub the grill grate well with half a lemon (including onion) to prevent the skin from sticking. Drizzle the gutted herring with a mixture of lemon juice, garlic and a little olive oil. Place on the grillage for about 4 minutes on each side, depending on the heat, turning once. Good Appetite!
Ad your two cents!