Choose medium sized herrings with their roe, cut or leave the heads on, as you wish. Wash and place the roe back into the fish, place in a deep ovenproof dish. Combine the wine and vinegar in a saucepan, cook the marinade, with the sliced carrots and onions, the garlic cloves whole, 2 or 3 sprigs of thyme, 1 bay leaf, a small bunch of parsley, the sage, 10 peppercorns and salt. Bring to a boil. When the carrots are cooked, the marinade is ready. Pour still boiling hot, over the herrings. Remove the parsley, the thyme and the garlic. Put on the stove and poach without boiling. Simmer for 12 or 13 minutes then leave to cool. Cover and refrigerate. Always serve chilled.
