Hollandse nieuwe haring
Hollandse nieuwe: Dutch young herring eaten from the stall with onion and pickles
Every June, the first barrel of Hollandse nieuwe, the new season's young herring, is auctioned in Scheveningen and the herring stalls of Amsterdam, Rotterdam and The Hague fly their flags: the fish is mild, fatty and lightly salted, sold cleaned with the tail on and eaten raw, either lowered head-back into the mouth by the tail or cut into pieces on a paper tray with chopped raw onion and gherkin. Dutch law requires the herring to be frozen first, which kills parasites; buy it ready-cleaned from a fishmonger. It is not cooked, so it is not for pregnant women, young children or anyone with a weakened immune system. A common mistake is keeping it at room temperature; serve it ice-cold. Chef's tip: eat it within a few hours of buying, on a cold plate, for the clean, sweet taste.
- Total time
- 10 min
- Difficulty
- easy
- Serves
- 4
Ingredients
For serving
- 1 white onionfinely chopped
- 4 gherkinssliced
- 4 soft white rollsoptional, for a broodje haring
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Method
0/3 doneStep 1: Keep 4 Hollandse nieuwe herring, cleaned (previously frozen) on ice in the fridge until the moment you serve it. Common mistake: letting it warm up.
Step 2: Lay each fish on a cold plate, cut into 3–4 pieces if you like, and pile 1 white onion and 4 gherkins beside it.
Step 3: Eat by the tail with onion, or tuck into 4 soft white rolls for a broodje haring.
Nutrition per serving
- Calories
- 230 kcal
- Protein
- 16 g
- Carbs
- 4 g
- Fat
- 17 g
- Fibre
- 1 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does hollandse nieuwe haring take?
- About 10 minutes in total.
- How many people does it serve?
- 4 as written. Change the servings above the ingredients and every amount scales to match.
- Is it gluten free?
- Yes, as written. Check the labels on stock, sauces and spice mixes, which sometimes contain gluten.
- What can I use instead of white onion?
- 2 shallots per onion.
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