Herring With Black Prune Sauce
A Polish recipe for herring with black prune sauce.
This is a rather unique recipe for herring. When people first try it they often have no idea what the black paste is. When they are told that it is a prune paste, they are quite surprised.
On a Polish table you will often see a white herring dish, a red herring dish and a black herring dish. It certainly makes a colorful display. You can find recipes for other types of herring at Polish Recipes. There you will find many other many other interesting recipes.
Black Prune Sauce
One pound of prunes, more or less
One package of matjas herring
1/4 cup flaked almonds
1/8 to 1/4 cup sugar
3 tablespoons olive oil
1 teaspoon lemon juice
Preparation of Herring With Black Prune Sauce:
Soak the herring in water a few hours to take out the salt. Change the water a couple times. It is best if you soak it over night.
Soak the prunes in some water until they are soft. Once soft, simmer them a bit and as they simmer, mash them to make a fine prune paste. Don't make it too thick. And don't make it thin like a soup.
Put the paste, sugar, lemon juice, olive oil and most of the almonds in a frying pan. (Save some of the almonds to be used later as a garnish.) Fry the mixture until it blends. If it is too thick, add some water. Let the paste cool.
After the herring has soaked long enough, rinse it, cut it into small pieces and lay it in a shallow dish.
When you are ready to serve the Herring With Black Prune Sauce, put a layer of the paste over the herring and garnish it with the remaining almonds.
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