Herring in Wine Sauce Recipe: Briny Fish and Bold Red Wine Harmony

This herring in wine sauce recipe transforms humble fish into a restaurant-worthy dish with just six ingredients and a 30-minute simmer. The marriage of briny herring and rich red wine creates a sauce that's both elegant and deeply satisfying—perfect for elevating simple weeknight meals into something special.

I developed this version after years of experimenting with Scandinavian techniques, where herring plays a starring role in countless traditional dishes.

The secret lies in the sauce: reducing red wine with shallots and cream until it coats the back of a spoon, then gently folding in tender herring fillets. This method preserves the fish's delicate texture while infusing it with layers of wine's velvety depth and subtle acidity.

The result is a dish that's equally at home on a rustic wooden board or elegant dinner table.

What you'll achieve is herring that's perfectly tender, swimming in a glossy wine sauce with just the right balance of richness and brightness. The sauce clings to every bite, creating a harmony of flavors that's both comforting and sophisticated.

Serve with crusty bread to soak up every last drop or alongside roasted potatoes for a complete meal.

This recipe works equally well with fresh or pickled herring, making it versatile for different pantries. The wine sauce also freezes beautifully, so you can prepare it ahead for those spontaneous dinner invitations. Let's create this dish that bridges tradition and modern simplicity.

Ingredients for herring in wine sauce

Six ingredients transform simple herring into an elegant wine sauce masterpiece.

The herring is the star—fresh fillets have delicate texture, but high-quality pickled herring works beautifully too. For fresh, look for fillets with vibrant color and minimal fishy odor at Whole Foods or your local seafood market. The red wine matters just as much: Cabernet Sauvignon or Merlot add depth, while Pinot Noir offers lighter elegance. Shallots should be firm with no green shoots, and fresh dill is non-negotiable—dried simply won't cut it here. Butter quality elevates everything, so skip the margarine substitutes.

No fresh herring? High-quality pickled herring (like those from Scandinavian markets) brings briny depth without extra work. Running short on red wine? Dry white wine or vermouth can substitute, though the flavor profile shifts slightly. The cream can be swapped for half-and-half or coconut cream for a lighter option. Fresh dill unavailable? Dried dill at one-third amount works in a pinch, though texture suffers. For extra richness, add 1 tbsp crème fraîche at the end—trust me, it's worth it.

This sauce freezes beautifully—portion into ice cube trays for single servings. Keeps for 3 months in the freezer or 5 days in the fridge. For best results, reheat gently on low heat, adding a splash of water if it thickens too much. The herring reheats best at room temperature for 10 minutes before serving. Leftovers make fantastic sandwiches the next day—just add some creamy horseradish for kick.

Step-by-step instructions for herring in wine sauce

This method transforms simple herring into a luxurious dish with rich, balanced flavors.

Rinse the 12 oz fresh or pickled herring fillets under cold water if using fresh, then pat completely dry with paper towels. Remove any remaining skin or bones, then cut each fillet into ½-inch thick pieces. This size ensures even cooking and proper sauce absorption.

Peel and finely mince the 3 whole shallots using a sharp knife or food processor for a smooth texture. Set aside in a small bowl. The minced shallots will form the aromatic base of your sauce, so take your time to achieve an even, fine chop. If using pickled herring, drain well and pat dry before cutting.

Heat a large skillet over medium heat and melt the 2 tbsp unsalted butter until it foams. Add the minced shallots and cook for 3-4 minutes, stirring frequently, until they become soft and transparent. This step develops their sweetness and removes any raw bite.

Watch closely as they cook—they should never brown. If they start to color, reduce the heat slightly. The butter will create a delicate foundation for the wine sauce, so don't rush this process. You'll know they're ready when they look like fine confetti in the pan.

Pour in the 1 cup dry red wine and increase heat to medium-high. Scrape up any browned bits from the bottom of the pan with a wooden spoon—these contain concentrated flavor. Let the wine simmer for 5-6 minutes until reduced by about half, or until it coats the back of a spoon.

This reduction step intensifies the wine's flavor and forms the sauce's base. If you notice the sauce thickening too quickly, add 1-2 tablespoons of water to maintain a smooth consistency. The wine should smell rich and aromatic, not sharp or alcoholic.

Add the herring pieces to the skillet and cook for 2-3 minutes until they begin to flake slightly. Stir gently to avoid breaking them apart completely. Then reduce heat to low and stir in the 0.5 cup heavy cream, 1 tbsp lemon juice, 0.5 tsp salt, and 0.25 tsp black pepper. Let the sauce simmer gently for 3-4 minutes until it thickens slightly.

Here's the thing—don't let the sauce boil. You're looking for a gentle simmer that coats the herring pieces without curdling the cream. The lemon juice brightens the dish, cutting through the richness of the wine and cream. Taste and adjust seasoning if needed.

Remove the skillet from heat and stir in the 0.25 cup chopped fresh dill. The dill adds a bright, herbal note that complements the wine and herring beautifully. Let the dish sit off heat for 2-3 minutes to allow the flavors to meld.

Serve immediately over buttered egg noodles, crusty bread, or steamed potatoes. The sauce should coat the herring pieces and spoon easily over the accompaniment. If the sauce thickens too much while serving, simply whisk in a splash of warm water or reserved pasta water to reach your desired consistency.

Make-ahead tips for herring in wine sauce

Sauce Prep Ahead

Make the wine sauce up to 2 days in advance for maximum flavor development. After Step 3 (wine reduction), transfer the sauce to an airtight container and refrigerate. When ready to serve, simply reheat over low heat with the herring added at the end.

The flavors deepen as the wine and cream meld together, creating a more complex sauce. 🥣

Herring Prep Strategy

Prep the herring separately and store it in the fridge for up to 12 hours before cooking. Cut the fillets into ½-inch pieces and place them in a sealed container with a sprinkle of ½ tsp salt and ¼ tsp black pepper.

This keeps them fresh and ready to go when you're ready to cook. The key is to keep them dry—pat them thoroughly before adding to the sauce. 🐟

Freezer-Friendly Sauce

Freeze the completed sauce (without herring) in ice cube trays for easy portion control. Once frozen, transfer cubes to a labeled freezer bag. Thaw overnight in the fridge, then reheat gently.

To use, simply add fresh herring pieces to the reheated sauce and finish with dill. This method works perfectly for meal prep—just grab a cube and go! ❄️

Make-Ahead Serving Ideas

Prepare herring and sauce separately, then assemble just before serving. Serve over pre-cooked egg noodles or roasted potatoes that you've made ahead. For a complete meal, reheat the noodles or potatoes separately and spoon the herring sauce over them. This keeps everything hot and fresh-tasting when served. 🍽️

Leftovers Reinvented

Transform leftovers into herring sandwiches by spreading the sauce on rye bread with a layer of cream cheese. Add a handful of arugula or watercress for freshness.

The wine sauce adds a sophisticated touch to a simple lunch. Store leftovers in the fridge for up to 3 days or freeze for 1 month. 🥪

Timing Tips for Stress-Free Cooking

Start with the sauce reduction first—it takes the longest and can simmer while you prep other components. If serving with potatoes, roast them 30 minutes ahead and keep warm in a 200°F oven.

For noodles, cook them al dente, drain, and toss with a little butter to prevent sticking. This way, everything comes together in minutes when you're ready to serve. ⏰

Frequently asked questions