Sherry Herring with Ginger

Boil vinegar, sherry and sugar. Remove peel from horseradish, ginger and carrots, cut into slices. Peel the onions and cut them into slices. All with the spices in the broth form and 5 min on 1 or automatic cooking 4 to 5 make, then cool.

Cut the matie fillets into pieces. Pour off marinade through a sieve, collect the gravy. Layer fish and vegetables in a jar, baste with the gravy and marinate for 1 to 2 days.

Variations: You can change the spice ingredients and kitchen herbs as you like: instead of dill, for example, use tarragon and fennel seeds instead of juniper berries.

Our tip: It is best to use fresh herbs for a particularly good aroma!

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