12 herrings fillets
For the pickle
1 fennel bulb finely sliced lengthways
400ml white wine vinegar
200g caster sugar
2 bay leaves
1 star anise
teaspoon black peppercorns
Fresh orange segments
Finely chopped parlsey
Finely chopped mint
Borderfields Cold Pressed Rapeseed oil
1. Mix the salt and sugar together, dry the herring fillets and lay then flesh side up in a dish then cover with the salt and sugar mixture and leave in the fridge to cure for 3-4 hours then wash off and dry.
2. Make the pickle by putting all the pickle ingredients in a pan, bring to the boil then take off the heat and leave to cool completely. The flavour should be sweet and sour in that the sugar will have taken the edge off of the vinegar.
3. Place in a jar or non metallic dish then pour over the pickle and leave for a day, although they can be eaten straight away but the flavour improves after a couple of days. Serve each fillet with some orange segments, a sprinkling of parsley and mint and finish off with a good drizzle of rapeseed oil.