INGREDIENTS Serves 6

6 pieces Wild Pacific Herring, filleted and trimmed
1 Tbsp salt
1 Tbsp sugar
3 lemons, zested and juice separated
1 tsp fresh ground black pepper
1 white onion, finely minced
2 cups smoked bacon, finely diced to match onions and carrots
2 cups extra virgin olive oil
2 fresh bay leaves
6 garlic cloves, minced
2 large carrots, diced brunoise
1 cup white wine vinegar
1 cup white wine
3 Tbsp flat leaf parsley, fine chiffonade
3 Tbsp chives, chopped

METHOD
Lay the herring fillets onto a parchment lined baking sheet skin side down. Combine the salt, sugar, pepper and zest of one lemon. Evenly sprinkle the fillets with the salt mixture and then transfer to the refrigerator for one hour. After one hour rinse off the excess salt mixture and pat dry with a paper towel.

Preheat a medium sized saucepan over medium. Add a splash of the olive oil and then the diced bacon and render until the bacon becomes crispy. Add the onions, garlic, carrots, and bay leaf and then sweat until the onions become translucent. Be sure to stir frequently to prevent too much caramelization. Add the wine and the vinegar and reduce by half. Then add the remaining olive oil and bring to a simmer. Place the herring fillets into the vinaigrette skin side up, making sure there is enough olive oil to cover the surface of the skin. Bring to a simmer and then remove from the heat. Allow to sit for 15 minutes, then add the fresh herbs and finish with lemon juice. Enjoy!