Jellied Fish Recipe

Clean herrings or mullet and remove head and backbone. Large mullet should be filleted, remove any bones. Lay fish skin side down on working surface and place sliced onion on centre of each fish. Roll up from head to tail and secure with a toothpick. Place fish in an ovenproof dish and add vinegar and water to cover in the proportion of 3 parts vinegar to 1 part water. Add herbs, spices and salt. Cover and cook in a slow oven 150C (300F) for 3 hours, or until fish is cooked. The liquid must not boil. Transfer fish to a serving dish, spoon or strain liquid over, cool then chill in refrigerator. The liquid sets in a soft jelly.
Note: Jellied fish may be prepared in a slow cooker — allow 3 hours on low.