Herrings à la Dieppoise

Ingredients

• Fresh herrings
• 2 parts White wine
• 1 part Vinegar
• Carrots
• Onions
• Thyme
• Bay leaf
• Parsley stems
• Shallots
• Butter
• Lemon

Instructions

1. Prepare the marinade in advance by combining two parts white wine with one part vinegar. Add the decoratively sliced carrots, onion rings, thyme, bay leaf, parsley stems, and thinly sliced shallots. Heat the marinade until it reaches a boil so that the aromatics fully infuse.
2. Clean the fresh herrings and arrange them in a buttered sauté pan (sautoir beurré). Pour the hot marinade over them, covering completely.
3. Poach the herrings for approximately 12 minutes, then allow them to cool entirely in the marinade.
4. Serve very cold, garnished with the marinade vegetables (carrot slices, onion rings), topped with fluted lemon slices. Present with the cooled cooking liquid.