Hareng Saur is the French word for " smoked herring" or "Kipper ". "Hareng Saur" implies that herrings are salted and stocked in barrels for more or less time. In the Northwestern regions of France, smoked herring is cooked in varieties of ways. One of the most common varieties is to simply bake herring fillets with a creamy sauce together with bay leaves and coriander , to make its taste tangier. Smoked herring may also be just accompanied with steamed potatoes and French vinaigrette . However and whatever style or manner it is cooked, Hareng Saur has been part of the French gastronomy for many years now and still remains to be a part of Normandy family meals. Kipper refers to salted, smoked herring. The "Kipper" is split lengthways before being smoked, so that its taste would be even stronger.
List of books: Hareng,Saur