Herring stew with fried potatoes

Name: Herring stew with fried potatoes
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 7-10 Tbsp 750 g-1 kg waxy potatoes; 1 glass (370 ml) mixed pickles; 200 g Schmand; 150 g Whole milk yoghurt; 2 TEASPOONS Horseradish (glass); 7-10 Tbsp salt, pepper; 6-8 (approx. 400 g) Bismarck herrings; 2-3 stem(s) Dill; 1 medium onion; 2-3 TABLESPOONS Oil; 7-10 Tbsp untreated lemon slices

AUTHOR
Xavier Baldwin

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

7-10 Tbsp 750 g-1 kg waxy potatoes
1 glass (370 ml) mixed pickles
200 g Schmand
150 g Whole milk yoghurt
2 TEASPOONS Horseradish (glass)
7-10 Tbsp salt, pepper
6-8 (approx. 400 g) Bismarck herrings
2-3 stem(s) Dill
1 medium onion
2-3 TABLESPOONS Oil
7-10 Tbsp untreated lemon slices

Directions

1
Wash the potatoes. Cover and cook for about 20 minutes. Quench, peel and let cool off
2
Drain the mixed pickles and collect the stock. Mix sour cream, yoghurt, horseradish and 6 tablespoons of stock. Season to taste with a little salt and pepper
3
Cut the herrings into pieces. Wash the dill and chop finely except for a little bit. Add the mixed pickles, fish and dill to the sauce. Chill for at least 30 minutes
4
Cut the potatoes into slices. Peel and finely chop the onion. Fry both in hot oil while turning until crispy brown. Season the fried potatoes and serve with the fish. Garnish with dill and lemon
5
Drink: cold beer