It’s been a while since I’ve had a herring in wine sauce, but if you ask me, I will happily tell you this is a delicious and satisfying dinner. This summer I was able to take a trip to France with my boyfriend where we had a wonderful dinner during a trip to France. The food that was served, and the wine that was poured into it, were top-notch. The wine was French and the food was fresh and homemade.
This summer I was able to take a trip to France with my boyfriend where we had a wonderful dinner during a trip to France. The food that was served, and the wine that was poured into it, were top-notch. The wine was French and the food was fresh and homemade.
Of course wine is a big part of the French culture, but in general, I think French-style cooking is the way of the world, and that’s what I love about this recipe. The herring in wine sauce is a nice twist on the traditional recipe, and it shows off the simplicity of the French chef to the fullest.
Herring is a thick, white fish, and it’s a common fish dish in France. Its cousin, the “mouton,” is usually red and heavier. Herring is also traditionally served with butter. The herring sauce here is made up of a mixture of olive oil, shallots, wine, salt, and pepper. It’s then finished with a splash of heavy cream which gives the sauce just the right amount of richness.
Herring in sauce reminds me a lot of a recipe I came across at a French cooking show.
As with most recipes, its not exactly complicated. Its just adding a few ingredients and putting it in a saucepan. Its easy. As for the method, a lot of this dish is done in the oven so its important to bake this first.
Herring sauce is easy to make too. It involves adding shallots, olive oil, wine, salt, and pepper. The sauce is then simmered for about 30 minutes and the liquid is poured off. The herring is then added, but it adds just enough to balance the butter and cream.
Herring sauce is the perfect way to use all that extra butter and cream from a meal or dessert that you got stuck with.
The best part about the dish is that it’s so easy. When you take a cup of cream (I like half and half) and add some butter and some salt, you’ve got yourself a dish that tastes like it’s straight out of the fridge. The herring in sauce makes a great topping for just about everything.
This dish makes for a great summer meal, but also a great one-dish meal. Its a great way to use up the extra butter and cream from a meal or dessert that you got stuck with.
