Fried herrings with warm vinaigrette
easy
40 mins
40 mins
Ingredients
- 4 ready-to-cook green herrings (approx. 150 g each)
- 2-3 TABLESPOONS Lemon juice
- 7-10 Tbsp Salt
- 7-10 Tbsp Flour
- 7 TABLESPOONS Oil
- 2 medium-sized onions
- 60 g lean streaky bacon
- 1 jar (320 g) Tomato peppers
- 1 bunch of parsley
- 1/8 l White wine vinegar
- 7-10 Tbsp white pepper
- 7-10 Tbsp Sweet peppers
- 1 TABLESPOON Sugar
Directions
- 1
Wash herrings, dab dry and fillet. Sprinkle with lemon juice, salt and turn in flour. Heat 4 tablespoons of oil in a pan and fry the fillets in it on both sides for about 8 minutes. In the meantime, for the vinaigrette, peel and finely dice the onions. Finely dice the bacon.
- 2
Drain the peppers. Wash the parsley and chop finely, except for something to garnish. Remove the fish fillets from the pan and place them in a dish. Drain frying fat. Heat the remaining oil in the pan and fry the bacon cubes in it until crispy. Add onions and fry briefly. Deglaze with vinegar and 1/8 litre water and heat up briefly. Season to taste with salt, pepper, paprika and sugar. Add parsley and paprika strips and spread everything over the fillets. Leave to stand covered for at least 2 hours.
- 3
Add onions and fry briefly. Deglaze with vinegar and 1/8 litre water and heat up briefly. Season to taste with salt, pepper, paprika and sugar. Add parsley and paprika strips and spread everything over the fillets. Leave to stand covered for at least 2 hours. Garnish with parsley. Serve with crispy fried potatoes
- 4
Form: Eschenbach
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