Fishing Cutter – Feed
by Editorial Staff
Summary
| Prep Time | 35 mins |
| Total Time | 35 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 3 onion (s), peeled and diced
- 1 tablespoon lard
- 500 g potato (s), peeled, diced
- 1 tablespoon spice mixture (cucumber preserving spice), contains bay leaves, peppercorns, mustard seeds, cloves
- 250 ml water
- 1 teaspoon, leveled salt
- 1 glass beetroot, diced
- 5 fish fillet (s) (herring fillets)
- 2 pickles (vinegar), diced
- 4 egg (s)
Print Recipe
Pin Recipe Instructions
- Fry the onions in a pan in the lard until brown. Add the potatoes. Add the cucumber spice and salt, pour in the water and cook until cooked.
- Pour off the remaining water and add the beetroot (you can also take the cooked version from the vegetable counter) and the herring fillets cut into small pieces into the potatoes. Put the cucumbers on top.
- Fry the eggs as fried eggs and finally place a fried egg on each serving of the plate.
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