serves 6 ingredients

6 herrings, filleted

1 carrot, thinly sliced

1 onion, sliced into thin rings

For the marinade

300ml/10fl oz white wine vinegar

225g/8oz onion, sliced into

thin rings 1 carrot, sliced

8 sprigs of fresh flat-leaf parsley 3 bay leaves sprig of fresh tarragon 1⁄2 tablespoon salt 12 black peppercorns

• To make the marinade, put all the marinade ingredients in a pan and bring to the boil. Reduce the heat and simmer gently for 20–30 minutes. Remove from the heat and allow to cool completely.

• Arrange the herring fillets skin side down in a flameproof roasting pan, pour the marinade over them and slowly bring to the boil on the top of the stove. Immediately remove from the heat and allow to cool.

• To finish the dish, blanch the carrot in salted boiling water for 2–3 minutes, then refresh in cold water and drain.

• Arrange the cooled herring fillets on a serving plate, and spoon some of the marinade over them. Scatter the carrot slices over the fish, and arrange rings of onion on top. Serve.