Pickled fried herrings with dill and red onions
DIFFICULTY
easy
easy
RATING
COOK TIME
45 mins
45 mins
TOTAL TIME
45 mins
45 mins
Ingredients
Servings:
4
- 4 gutted green herring (approximately 200 g each)
- 100 g Flour
- 7-10 Tbsp Salt
- 5 tablespoons (50 g) clarified butter
- 1 piece(s) (approx. 40 g) horseradish root or 1-2 teaspoons horseradish (glass)
- 375 ml White wine vinegar
- 1 TABLESPOON black peppercorns
- 2 TABLESPOONS Mustard seeds
- 7-10 Tbsp Pepper
- 70 g Sugar
- 300 g red onions
- 2 Dill flowers
Directions
- 1
Wash herrings thoroughly under cold running water and dab dry. Mix flour and a little salt on a plate. Roll herrings in it. Heat the fat in portions in a pan and fry the herrings in portions for 5-6 minutes on each side. For the broth, clean, wash and cut the horseradish into fine slices. Bring to the boil together with the vinegar, 180 ml water, pepper and mustard seeds, approx. 2 teaspoons salt, pepper and sugar. Peel onions and cut into thin rings. Add to the hot stock with the plucked dill flowers, bring to the boil again. Leave to stand until the onion rings are soft. Place the fried herrings in a large flat dish and leave to stand for at least 24 hours
- 2
Preparation time about 45 minutes (waiting time about 24 hours)
- 3
Scarf: Meyer Mayor
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