Marinated herring with onion and dried plums

Instructions

1. Peel the onion. Then cut it into thin strips, trying to make the pieces even, so that the onion glazes evenly during frying. Heat 3 tablespoons of oil in a pan, transfer the sliced onion to the pan and fry over medium heat, stirring regularly to avoid burning. While frying, salt the onion, salt will not only enrich the flavor, but will also help extract moisture from it faster, which will speed up the glaze process. Fry until the onion becomes transparent and loses its rawness, but retains its tenderness.

2. When the onion is glazed, add the prunes cut into small cubes or strips. Then throw in the bay leaf and add the tomato paste. Season everything with freshly ground pepper.

3. Mix all the ingredients in the pan thoroughly so that they are evenly combined and the tomato paste coats the plums and onion well. Then add a few tablespoons of water to thin the sauce and allow the ingredients to combine better. Continue mixing and bring everything to a boil over medium heat. Be careful not to burn the ingredients, if the sauce becomes too thick, add a little more water.

4. Finally, add two tablespoons of vinegar, which will give the dish a delicate acidity, perfectly balancing the sweetness of the plums and onion. Mix thoroughly so that the vinegar is evenly distributed in the sauce. Cook for a while longer so that the flavors meld and the dish takes on its full aroma.

5. Combine the prepared base with the herring fillets, transfer to a container and seal tightly. Leave it in the fridge overnight to allow the flavors to combine.