Smoked herring fillets, herring in oil, rollmops | Le Delas
Smoked herring fillets, herring in oil, rollmops
World-famous for its sublime silvery colour, the herring is a noble fish that lives in Europe in the cold waters of the northern seas. Called the "wheat of the sea" by the Gauls, it reigned supreme during Lent in the Middle Ages. In Boulogne-sur-Mer, between November and December, during the traditional "herring season", fishermen set off in search of herring as they make their annual migration along the Opal Coast. Over the course of a single night, Boulonnais fishermen can bring up several tonnes of herring in their nets, within the strict limits of the regulatory quotas. A few hours later, the inshore herring is salted and then carefully preserved at the J.C. David premises. David to be carefully prepared, then packed in oil in 2kg trays.
Looking for authenticity and marine flavors? These fillets of mild smoked herring from the Atlantic are distinguished by their tender and melting flesh, their subtle taste and their delicate texture. Coming from an ancestral smoking tradition, mild smoked herring fillets are obtained from fresh herring, carefully selected and prepared using a cold smoking process, using beech or oak wood. This process preserves the finesse and flavor of the fish, while giving it a slight smoky note and a beautiful golden color. In the kitchen, sweet smoked herring fillets lend themselves to multiple uses, whether as a starter, main course or side dish. They can be enjoyed plain, with a squeeze of lemon and rye bread, or integrated into more elaborate recipes, such as mixed salads, gourmet sandwiches, quiches or puff pastries. They go harmoniously with potatoes, beets, red onions, pickles, hard-boiled eggs, fresh herbs (dill, chives, parsley) and sauces (crème fraîche, mustard, vinaigrette). They also go well with dry white wines and beers.
World-famous for its sublime silvery colour, the herring is a noble fish that lives in Europe in the cold waters of the northern seas. Called the "wheat of the sea" by the Gauls, it reigned supreme during Lent in the Middle Ages. In Boulogne-sur-Mer, between November and December, during the traditional "herring season", fishermen set off in search of herring as they make their annual migration along the Opal Coast. Over the course of a single night, Boulonnais fishermen can bring up several tonnes of herring in their nets, within the strict limits of regulatory quotas. A few hours later, the inshore herring is salted and then carefully preserved at the J.C. David premises. David to be carefully prepared, then vacuum-packed in 200g bags.
World-famous for its sublime silvery colour, the herring is a noble fish that lives in Europe in the cold waters of the northern seas. Called the "wheat of the sea" by the Gauls, it reigned supreme during Lent in the Middle Ages. In Boulogne-sur-Mer, between November and December, during the traditional "herring season", fishermen set off in search of herring as they make their annual migration along the Opal Coast. Over the course of a single night, Boulonnais fishermen can bring up several tonnes of herring in their nets, within the strict limits of regulatory quotas. A few hours later, the inshore herring is salted and then carefully preserved at the J.C. David premises. David to be carefully prepared, then vacuum-packed in 1kg bags.
