Michigan State University Extension
Preserving Food Safely - 01600592
10/13/97

ROLLMOPS

    10 lb. cured herring                                   


    Prepared mustard                                       


    Dill pickles, one piece for each fillet                


    1 quart vinegar (5% acidity)                           


    1/2 lb. onions, sliced                                 


    2 tablespoons sugar                                    


    1/4 cup bay leaves                                     


    2 1/2 tablespoons mustard seed                         


    2 1/2 tablespoons whole cloves                         


    3 tablespoons whole black pepper                       


    3 tablespoons cracked ginger                           


    3 tablespoons cracked cinnamon                         

    Cut  cured  herring  into  two  fillets,  removing  the

backbone.
  Spread  each  fillet with  mustard.   Roll  each

fillet
 around  a dill pickle and fasten with  a  toothpick.

Pack
the rolls on end in a crock.                           

    Mix together vinegar,  sliced onions, sugar and spices.

Simmer,
 do not boil,  sauce for 45 minutes.  Strain out the

spices
 and  onions  to pack among the layers  of  rollmops.

Cool
the sauce and pour over fish to cover.   Allow to stand

2
to 3 days in refrigerator before using.   Rollmops  should

keep
for several months.                                    

Go To Top of File &&&&&& MSU Extension Home Page &&&&&& Main Page for this Data Base

This information is for educational purposes only. References to commercial products or trade names does not imply endorsement by MSU Extension or bias against those not mentioned. This information becomes public property upon publication and may be printed verbatim with credit to MSU Extension. Reprinting cannot be used to endorse or advertise a commercial product or company. This file was generated from data base 01 on 03/09/98. Data base 01 was last revised on 10/13/97. For more information about this data base or its contents please contact [email protected] . Please read our disclaimer for important information about using our site.