Harengs à la Dieppoise (Herrings in Hot Marinade, Dieppe Style)

Ingredients

• herrings
• butter
• white wine — two thirds of the marinade
• vinegar — one third of the marinade
• carrot
• onion
• thyme
• bay leaf
• parsley stalks
• shallots
• lemon

Instructions

1. Prepare the marinade in advance, so that the aromatic note diffuses: two thirds white wine to one third vinegar, with the fluted rounds of carrot, the rounds of onion, thyme, bay leaf, parsley stalks and sliced shallots.
2. Clean the very fresh herrings and arrange them in a buttered sautoir.
3. Cover them with the boiling marinade and poach for about 12 minutes.
4. Leave them to cool in the marinade.
5. Serve them always very cold, with some of the marinade, rounds of carrot, rings of onion, and fine fluted slices of lemon.