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.
Herring fillets in oil are a Scandinavian speciality, cold-smoked and preserved in sunflower oil, carrots and marinated onions. Caught in the North-East Atlantic, these cold-smoked herring fillets retain a fresh flavour and a tender texture. The 3 kg bucket (net drained weight 2 kg) is ideal for catering professionals. Delas, your wholesaler in Rungis, has selected this product for its quality and authenticity.
Professional culinary uses:
► Cold starters: Herring fillets are a classic ingredient in cold starters.
► Tapas and appetisers: They can be served on toasted bread, blinis or potato pancakes.
► Salads: Herring in oil goes perfectly with potato, beetroot or cabbage salad for a simple and delicious dish.
► Bistro dishes: These smoked herring fillets can be served with boiled potatoes or as an accompaniment to vegetable dishes.
Storage and preparation tips:
This product should be stored between 0°C and 4°C. Once opened, it is important to keep it in the refrigerator and consume it quickly. It is recommended to eat it cold to fully enjoy its flavour and texture.
These smoked haddock trimmings without skin (fillets or pieces of haddock trimmings - Melanogrammus aeglefinus) are a product of the ancestral expertise of JC David, a company with EPV (Entreprise du Patrimoine Vivant) certification. The haddock is brined, dipped in annatto (for its characteristic orange colour), then cold-smoked with beech wood sawdust. The trimmings are presented skinless, vacuum-packed in 1kg packs, and guarantee the soft and tender flesh of the haddock.
Professional culinary uses:
This trimmings format is particularly practical and economical for preparations that require flaked or chopped flesh, such as brandades, gratins, soufflés, or fish stuffings. It is also ideal for flavouring soups or sauces.
Preparation and storage tips:
Haddock is naturally rich in salt. For chefs who prefer a less salty taste, it is advisable to soak the scraps overnight in cold water in the refrigerator before use.
Cooking: Then poach in a mixture of half water and half milk for 7 to 10 minutes, until the scales begin to come off.