Dutch Haring with Onions
Fresh raw herring served the traditional Dutch way: whole fish with crisp onions and crusty bread. A simple, bracing dish that highlights the fish's clean, delicate flavor.
- Total time
- 10 min
- Servings
- 2
- Calories
- 285
- Protein
- 28g
Ingredients
- 2 whole fish (about 8 oz total) fresh herring fillets, skin-on, cleaned and gutted
- ½ medium yellow onion
- ¼ teaspoon kosher salt
- ⅛ teaspoon black pepper
- 4 slices crusty white bread or rye bread, sliced
Instructions
- 1
Place each herring on a clean cutting board skin-side up. Run your finger along the backbone from head to tail to feel which way the bones point, then use a thin sharp knife to carefully cut the flesh away from the spine in one smooth motion, following the bone line from head to tail.
- 2
Lay each fillet skin-side down on the board. Slide the blade of a thin knife flat against the skin at the tail end, then carefully separate the skin from the flesh by pushing the knife away from you while holding the skin edge down with your other hand.
- 3
Check each fillet by running your fingertip across the flesh from head to tail to feel for any small bones, and use tweezers or the knife tip to remove them if you find any.
- 4
Cut the onion in half lengthwise from root to tip, then place one half flat-side down on the cutting board and slice it crosswise into very thin half-moons about the thickness of a coin, moving the knife straight down through the onion.
- 5
Place one herring fillet on each of two plates, laying it flat with the flesh facing up. Sprinkle 1/8 teaspoon kosher salt and a pinch of black pepper on each fillet.
- 6
Pile the sliced onions on top of each herring fillet in a small mound in the center, dividing the onions equally between the two plates.
- 7
Place two slices of crusty bread on each plate next to the herring. Serve immediately with a knife and fork for eating the fish, and use the bread to accompany each bite.
Tools you’ll need
- cutting board
- thin sharp knife (6-inch fillet knife preferred)
- tweezers
- two serving plates
- fork and knife
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