Sindrian panfish

Name: Sindrian panfish
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 4
Ingredients: 750 g waxy potatoes; 2 (approximately 500 g; hot-smoked green herring) Kippers or other smoked fish; 4 medium-sized onions; 100 g streaky smoked bacon; 3-4 Tbsp Oil; 7-10 Tbsp salt, black pepper; 1 collar Chives; 4 Eggs; 1/8 l Milk; 1 TABLESPOON Mustard

AUTHOR
Kate Willis

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 4

750 g waxy potatoes
2 (approximately 500 g; hot-smoked green herring) Kippers or other smoked fish
4 medium-sized onions
100 g streaky smoked bacon
3-4 Tbsp Oil
7-10 Tbsp salt, black pepper
1 collar Chives
4 Eggs
1/8 l Milk
1 TABLESPOON Mustard

Directions

1
Wash the potatoes and cook them covered in water for about 20 minutes. Remove fish from the bones and possibly skin it. Cut fillets into pieces. Peel and chop onions. Cut bacon into fine cubes
2
Potatoes quench, peel and cut into slices. Fry bacon in a large pan without additional fat until crispy. Fry the onions briefly. Take out everything
3
Heat the oil in the bacon fat. Fry the potato slices in it until golden brown, turning from time to time. Add bacon and onions again and heat them up. Season with salt and pepper. Carefully fold in the fish
4
Wash the chives and cut into fine rolls. Whisk eggs, milk and mustard. Stir in the chives, except for a little bit. Pour the eggs evenly into the pan and let them simmer at low heat for about 10 minutes. Sprinkle with the rest of the chives. Goes well with gherkins and beetroot