POLISH-STYLE HERRING

Preparation Method :

• Cut the fillets in half and skin them using a filleting knife, beginning at the tail end and working up to the head end using a sawing motion, with the knife at an angle to the skin.
• Layer up the fillets in a deep casserole, placing onion slices, spices, bay leaves and lemon slices between each layer.
• Mix lemon juice and sugar together and pour over the fish. Place a sheet of greaseproof paper directly over the top of the fish and cover with the casserole lid.
• Store in the refrigerator for 24 hours. Remove the fillets and strain the liquid. Mix the liquid with the cream and pour over the fillets to serve.
• Layer the potatoes in an ovenproof serving dish and sprinkle salt, pepper, and caraway seeds in between each layer and on top.
• Spoon the oil over the top of the potatoes and bake, uncovered, in a preheated 200°C/400°F/Gas Mark 6 oven for about 40 minutes or until golden and cooked through.
• Serve with the herring. Garnish the dish with chopped parsley and lemon wedges.