Herring


    Fried herring
    in brine with wasabi, apple and red onion
    10 people

    10 double herring fillets
    2 tbsp. Wasabi paste
    1 apple
    Sea salt and freshly ground pepper
    rye flour
    ½ cup. olive oil

    Clean herring fillets, scraping skins and meat side free of slime and scales with a knife.
    Cut the apple into very thin slices.
    Put a little wasabi and a few thin apple slices on the herring filet and sprinkle with salt and pepper.
    Fold the herring fillets and toss in flour.
    Heat a pan with oil and fry the herring fillets approx. 2 min. On each side, until  they become beautiful golden.
    Put the fried fillets into an ovenproof dish and pour the hot brime over.
    Let herrings withdraw 24 hours before it is served on a piece of good bread.
    Herring can also be served warm with boiled potatoes and baked root vegetables.
    Herring can stay 8-10 days refrigerated in the brine.

    Brine:
    2 apples
    2 red onions
    ½ liter vinegar
    ½ liter of water
    350 g sugar
    10 whole black peppercorns
    Peel the onion,  cut onions into fine strips and apples into rough cubes.
    Put vinegar, water, sugar and peppercorns in a pot, bring the pot to a boil, remove the pot with the brine from the heat.
    Put onion and apple cubes into the bine and leave it for 5 minutes.
    Pour the warm brine over herrings.


    Deep fried herring with mustard egg cream and parsley
    8 people for lunch or as a starter.

    4 double herring fillets
    Rye flour
    1 liter of grape seed oil
    Salt and pepper
    1 small red onion
    Check herring fillets for freshness and remove most of the bones.
    Cut the fillets into long thin pieces and turn the pieces in rye flour, season with salt and pepper.
    Put oil in a pan and heat the oil up to approx. 150 degrees,
    Put 7-8 pieces of herring into the oil add the time, so the pieces gets crispy and golden.

    Fried the herring pieces for approx. 1-2 min.
    Take herring pieces and place them on a piece of paper to absorb any extra oil.
    Season with a little extra salt and serve with egg cream, a fresh parsley and finely chopped red onion.
    You can also serve the herring with slightly bitter salad, as frisee, arugula or raddichio.

    Egg Cream
    4 eggs
    1 Tbsp. Capers
    1 Tbsp. mustard
    2-3 tbsp. Apple cider
    ½ cup. Cold-pressed rapeseed oil
    Salt and freshly ground pepper
    Put the eggs in a pot with water, bring the pot to a boil and cook the eggs for 6 minutes. so they are soft boiled.
    Peel eggs and put them up in a blender, along with capers, mustard, vinegar and oil.
    Blend it to a smooth cream, season with salt and freshly ground pepper.
    Server egg cream to fried herring and with a fresh salad and a little finely chopped red onion.