Elevate your Good Friday meal with herring and caramelized onions
Good Friday is one of the most symbolic days in the liturgical year. For many, it involves not only religious reflection but also specific customs, which include certain culinary traditions. In the Catholic tradition, it is a day devoted to fasting and restraint, during which we refrain from consuming meat dishes in favor of simpler fasting meals.
One classic choice is herring—a fish that has graced tables for centuries on such occasions. Its flavor, intense yet capable of subtlety, particularly shines when paired with well-prepared onions.
Today, I propose a recipe for herring with caramelized onions—a simple yet flavorful dish perfect for Good Friday. The combination of the fish's saltiness with the onion's sweetness creates a memorable taste. And although the recipe requires only a few ingredients, simplicity is its greatest strength.
Herring with caramelized onions – recipe
Ingredients (for about 4 servings):
- 14 oz herring fillets (preferably matjes),
- 3 large onions,
- 1 tablespoon butter + 1 tablespoon oil,
- 2 teaspoons brown sugar (or white),
- 1 tablespoon apple or wine vinegar,
- Freshly ground pepper,
- Optional: 1–2 bay leaves and a few allspice berries (for marinating).
Instructions:
- If you're using salted fillets (e.g., matjes), first rinse them thoroughly, then soak them in cold water or milk for a few hours (preferably 2–3). This reduces the excess salt and refines their flavor.
- Peel the onions and slice them thinly. Heat the butter and oil in a pan. Add the onions and fry over very low heat for about 15–20 minutes, stirring often. When they soften and begin to brown lightly, add the sugar and continue sautéing until they caramelize to a golden, slightly sticky finish. Finally, add vinegar, mix well, and remove from heat. Season with pepper.
- Drain and dry the herring, then cut into smaller pieces (e.g., each fillet into three parts). Layer them in a dish, alternating with the caramelized onions. If desired, you can add a bay leaf and allspice between the layers.
- The dish tastes best after a few hours or the next day when the flavors have had time to meld. Store in the refrigerator for up to 3 days.
A tradition that tastes different
Though often associated with Christmas Eve, herring also makes its way onto many Good Friday tables. Its preparation doesn't demand much effort or an array of fancy ingredients, yet it can surprise with its taste.
Caramelized onions soften and complement the natural intensity of the herring, resulting in a classic yet slightly more refined pairing. Trying this recipe on Good Friday offers an expression of respect for tradition and culinary aesthetics, proving that there is strength in simplicity.
