Summary

Ingredients

• 6 medium onion (s)
• 10 tablespoon oil
• 3 bay leaves
• 1 ½ tablespoon mustard seeds
• 8 grains allspice
• 3 juniper berries
• 600 ml vinegar (wine vinegar)
• 600 ml chicken broth
• salt and pepper
• 2 tablespoon sugar
• 8 fish (ready-to-cook green herrings)
• 4 tablespoon lemon juice
• 5 tablespoon flour

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Instructions

1. Soak the green herring in milk the night before frying.
2. Cut the onions into fine rings with the cucumber slicer. Heat 2 tablespoons of oil, fry the bay leaves, mustard, allspice grains and juniper in it. Add onions, deglaze with vinegar and stock and season with salt and sugar. Let it boil gently for 10 minutes. Let cool down
3. Remove herring from the milk and pat dry. Season with lemon juice, salt and pepper, then turn in flour. Heat 4 tablespoons of oil in a large non-stick pan. Fry the herrings for 3-4 minutes on each side until golden brown. Drain on kitchen paper.
4. Place the pegs in a deep dish. Cover with the brew. Cover and let soak for at least 2 days.
5. You can also put in trout instead of herrings. Then add a few coriander seeds to the marinade.