Preparation Time: 30 minutes then 24 hours minimum pickling time
Cooking Time: 15 minutes
10 herrings scaled, gutted and filleted
For the pickling liquor
2 tsp white peppercorns
5 tsp fennel seeds
2 bay leaves
1 orange peel, finely sliced
1 shallot, finely sliced
2 garlic cloves, finely sliced
250g caster sugar
4 tsp salt
1 fennel bulb finely sliced
For the dressing
200ml virgin rapeseed oil
1 tbsp parsley, freshly chopped
2 oranges cut into segments
Salt and pepper for seasoning
Lay the herring fillets in a dish large enough to hold them side-by-side and immersed in the pickling liquor.
Put the peppercorns, fennel seeds, bay leaves, orange peel, shallots, garlic, verjus and sugar into a pan and bring to a simmer. Simmer for 2 minutes then add the salt and the sliced fennel. Remove from the heat and allow to cool to room temperature.
Pour the cooled liquor and all the flavourings over the herrings and cover the fish closely with cling film to keep them submerged. Leave the fish to pickle and marinate in the fridge for 24 hours before eating.
Although they will keep in the pickling liquor for a lot longer, it is best to enjoy them within in 3 days of pickling.
Take the dish out of the fridge at least an hour before serving to allow the fish to return to room temperature.
To serve, strain 75ml of the pickling liquor and mix with the virgin rapeseed oil and chopped parsley. Add the orange segments to the dressing and season with salt and pepper.
To serve, lay the herring fillets on a serving platter. Top with the pickled fennel and generously pour over the dressing, arranging the orange segments evenly on each portion.