Fried Herring Fillets
by Editorial Staff
Summary
| Prep Time | 25 mins |
| Total Time | 1 min |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 4 fish (s), herrings, filleted in a butterfly cut
- 150 ml sour cream
- 1 egg yolk
- 1 teaspoon, heaped mustard, (medium hot)
- 1 teaspoon, leveled herbal salt
- 1 teaspoon pepper, crushed
- 50 ml crème fraîche
- 1 tablespoon dill
- rye flour, (type 997 or 1150)
- 30 g clarified butter
Print Recipe
Pin Recipe Instructions
- Preparation:
- Wash the herring fillets and pat dry.
- Mix the cream, egg yolk, mustard, herb salt and pepper into a marinade. Cover the opened fillets in the marinade and let them stand in a cool place for a day.
- Preparation:
- Remove the fillets from the marinade. Brush the inside with a little marinade and fold together. Wipe the marinade off the outside of the skin and pat dry.
- Mix the marinade with creme fraiche and dill.
- Roll the fish in the flour.
- In a pan, fry the herrings in the heated clarified butter on both sides until they are crispy and brown. Keep the fillets warm.
- Take the pan with the frying pan off the heat and stir in the marinade.
- Serve the fillets with the sauce on preheated plates.
- In addition: boiled potatoes or fried potatoes tossed in butter.
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