Rollmops

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Sour isn't really my thing, so I wrapped the fish around sweet gherkins. Delicious. Awful big mouthful, though. I'd recommend 1/2 inch wide strips of fish.

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I made these a few weeks ago and was a little disappointed at first; they were much firmer and less sweet than any pickled herring/fish I've ever had. I had let them sit in the pickling liquid for 2-3 days and all my guests agreed that they were too firm and didn't have much flavor. I then added some agave syrup (dissolves in cold liquid to sweeten it up and left it for another week or so...success! It really does taste like pickled herring now and is much better. So, I guess Alton doesn't like his as soft, as he suggested pulling them after 2 days max.

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When I saw AB do recent ?The Once and Future Fish? episode, I new I had to try those rollmops. I lived in West Berlin during the early 1980?s ? brought back a lot of memories of the good food to be found. Does anyone remember ?Green Week? in Berlin?

The recipe is easy to follow. I could not get the fish to say submerged when it was soaking in the brine. Just poured everything into a zip top bag and it worked out well. Same as when the fish needed to be soaked in cold water.

Tip, found the cornichon?s at my local Trader Joe?s. None of the local Mega Marts had them.

I came up a tad short on the pickling liquid for my 1lb of trout in a half-gallon mason jar. The pickling recipe did not completely cover the rollmops. I just poured in the remainder of the cornichon pickling liquid; it was a water and vinegar mix ? no problems.

They tasted best after the second day in the pickling liquid. They really are a good accompaniment for beer.

Hey AB, how about a good Doner Kebab recipe?? You no doubt had some of these during your ?Berlin pub crawling days.?

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Having never eaten, let alone prepared any pickled fish, I was a little nervous about the possible outcome. I was pleasantly surprised by the delicious results.
I could not find any cornichon at the local grocery, so I substituted baby kosher dills. I might be missing out on some of the flavor, but they're still worth making again.