Piddie's Kitchen: Hareng mariné

What you need

5 filets of herring, failing that mackerel will do nicely as well. Make sure you get the filets from a fishmonger rather than the stuff (smoked and spiced) you buy in supermarkets. The filets should be deboned.
2 carrots
2 onions
1 clove
A couple of thyme twigs - or take dried thyme
2 laurel leaves
1 lemon
75mg white wine (I actually took gin - don’t know how that works yet)
75mg white wine vinegar
Salt, peppercorns
Oil

For serving

Peel onions and carrots
Slice onions into thin rings chop the carrots
Wash and slice a lemon into thin rings
Wash and dry the mackerel filets. With a sharp knife, cut the filets into 2 halves alongside. Then cut diagonally into chunks of ca 1 inch (2.5cm) wide
Put the mackerel chunks into the tin. When the surface is covered slightly salt and pepper them and add half of the lemon rings on top.
Continue until all of the mackerel/lemon is in the tin
Add wine/vinegar, onions, carrots, laurel leaves, clove, thyme, peppercorns and salt into the pot and bring to the boil with the lid closed for 10min
When 10min are over pour the content over the mackerel/lemon chunks in the tin. I usually pour in some oil to make sure all of the fish is covered in the marinade
Let it cool down after which cover the tin well (the smell) and put in the fridge. It should marinate for at least 3 days. A week apparently is ok, too.

Remove the marinated fish from the fridge. Take the portion you need out of it and put aside. It should get to room temperature
You need potatoes. Peel them and cut them into 1cm thick rings. You can also use some spring onions for decoration
Put them into a pot with cold water and a bit of salt
Bring to the boil and cook for 20min, including the time it takes to boil the water . The potatoes should be soft but not disintegrate.
Remove the potatoes from the hot water and put on a plate. Immediately, put some of the marinated mackerel with onion rings and carrots over the hot potatoes and add the marinade as per taste.