Herring in Cream Sauce with Jacket Potatoes
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 20 mins |
| Total Time | 40 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 4 Bismarck herring (s) in brine
- 2 spring onion (s)
- 1 small onion (s), red
- 1 shallot (s)
- 1 clove garlic
- 4 small gherkins
- 0.5 ½ bunch chives
- 100 g sour cream
- 100 grams skyr
- 50 ml milk
- 2 tablespoon cucumber water
- salt and pepper
- 200 g potatoes, waxy
Print Recipe
Pin Recipe Instructions
- Put the cream, skyr (yoghurt), milk and cucumber water in a bowl and stir.
- Cut the spring onions into rings and quarter the onion and shallot and cut into fine strips. Finely chop the garlic clove and cut the chives into rolls. Halve the gherkins lengthways and cut into fine slices. Add everything to the cream mixture, stir well and season with salt and pepper.
- Remove the herrings from the brine, cut them into large pieces or just halve them lengthways. Carefully mix the fish with the cream mixture and let it steep for a while, covered.
- In the meantime, cook the potatoes in salted water with a little caraway seeds as jacket potatoes.
- Approx. 3.4 BE per serving. Approx. 261 Kcal per serving.
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