|Tomatoes||1 1⁄2 Pound|
|Garlic||2 Clove (10 gm)|
|Mixed herbs||1 Bunch (100 gm)|
|Hard boiled eggs||2|
Make a tomato puree by simmering the chopped tomatoes with the sliced onion and shallots.
Add the bunch of mixed herbs and the cloves of garlic.
When it is reduced to a pulp put it all through a sieve together with the gherkins and the hard-boiled whites of egg.
Divide the herrings into fillets, put them into this tomato sauce, cook for 5 minutes and "poach" them in it for another 15 minutes but without letting them boil.
Let them go cold in the sauce.
To serve, turn out on a dish, crumble the hard-boiled egg yolks over them, and garnish with capers.