Herring in Wine Sauce Recipe: Classic Scandinavian Elegance

This dish captures the essence of Scandinavian tradition with its delicate balance of flavors.

Tender herring meets a rich wine sauce, creating a classic combination that’s both elegant and deeply satisfying.

Ingredients for Herring in Wine Sauce

Classic Scandinavian ingredients for an elegant, deeply satisfying dish with tender herring and rich wine sauce.

The herring is paramount here. Fresh, skin-on fillets from a trusted seafood purveyor ensure optimal texture and flavor. Whole Foods or a dedicated fishmonger is ideal—look for fillets with a slight sheen and no fishy odor. European-style butter (like Plugrá) adds a luxurious depth to the sauce that standard butter simply cannot match.

No dry white wine? Dry vermouth works as a substitute, though it’s slightly more herbal. Shallots can be replaced with yellow onion at a 1:1 ratio, though the flavor will be slightly more pungent. For a lighter sauce, half-and-half can replace the heavy cream, but the richness will be diminished. Always use fresh dill—dried lacks the necessary brightness.

The sauce can be prepared 1 day ahead and gently reheated—this allows flavors to meld deeply. Store leftovers in an airtight container in the fridge for up to 2 days. The herring is best served immediately after cooking, as it can become dry if reheated.

Step-by-Step Instructions for Herring in Wine Sauce

Master this traditional preparation with precise technique for a refined Scandinavian dish.

Step 1: Poach the Herring Fillets in Wine

In a wide, shallow pan, combine the 1.5 cups dry white wine, 0.5 cup shallots, 1 whole bay leaf, 1 tsp salt, and 0.5 tsp white pepper. Bring to a gentle simmer over medium heat—you should see small bubbles breaking the surface, not a rolling boil.

Carefully add the 1.5 lb herring fillets skin-side down to the poaching liquid. The wine should just cover the fillets; if not, add a splash of water. Poach for 8-10 minutes until the herring turns opaque and flakes easily when tested with a fork. Remove the fillets with a slotted spatula and set aside on a warm plate.

Step 2: Prepare the Roux for the Sauce

In a separate saucepan, melt the 0.5 cup unsalted butter over medium heat. Once foaming subsides, whisk in the 2 tbsp all-purpose flour to create a smooth paste. This is your roux—the foundation for thickening the sauce.

Cook the roux for 2-3 minutes, stirring constantly, until it turns a pale golden color and develops a nutty aroma. Be careful not to let it brown, as this would darken the final sauce. The mixture should bubble gently but not color significantly at this stage.

Step 3: Build the Wine Sauce

Gradually whisk the warm poaching liquid (strain out the shallots and bay leaf) into the roux, a little at a time, ensuring each addition is fully incorporated before adding more. This prevents lumps from forming in your sauce.

Once all the liquid is added, stir in the 0.5 cup heavy cream, 1 tbsp Dijon mustard, and 2 tbsp lemon juice. Simmer the sauce for 5-7 minutes over medium-low heat until it thickens enough to coat the back of a spoon. The sauce should be velvety smooth with a balanced acidity from the wine and lemon.

Step 4: Finish and Serve

Return the herring fillets to the sauce to warm through for 2-3 minutes. This allows the fish to absorb some of the sauce’s flavor without overcooking. The herring should remain intact but be thoroughly heated.

Just before serving, stir in the 0.25 cup fresh dill and 2 tbsp fresh parsley. The herbs should be vibrant and aromatic, adding a fresh contrast to the rich sauce. Serve immediately, spooning the sauce generously over the fillets.

Creative Variations of herring in wine sauce

Swedish Senapsill Style

For a tangy twist, add 2 tbsp whole grain mustard and 1 tbsp honey to the wine sauce. This Swedish variation balances sweet and sharp flavors beautifully. I love serving it with boiled new potatoes for a traditional touch. 💛

Creamy Dill Version

Increase the heavy cream to ¾ cup and add 2 additional tbsp fresh dill. The result is a luxuriously rich sauce that highlights the herring’s natural buttery texture. Perfect for special occasions when you want extra indulgence.

Mediterranean Fusion

Add ½ cup Kalamata olives and 1 tbsp capers to the sauce while simmering. This brings a briny depth that pairs wonderfully with the wine. I finish with a sprinkle of crumbled feta for a Greek-inspired twist. ✨

Spiced Holiday Special

For festive gatherings, add ½ tsp ground allspice and ½ tsp ground cloves to the poaching liquid. These warm spices complement the wine beautifully and create a dish that feels celebratory. Serve with dark rye bread.

Quick Weeknight Version

Use ½ cup dry vermouth instead of wine and reduce the poaching time to 6-7 minutes. Skip the roux and simply reduce the poaching liquid with 2 tbsp butter and ¼ cup cream. This streamlined version still delivers great flavor.

Frequently Asked Questions