Fried herring fillets

Ingredients for 2 servings:

• 4 fish(s), herring, filleted in butterfly cut
• 150 ml cream, sour
• 1 egg yolk
• 1 tsp, heaped mustard, (medium hot)
• 1 tsp, leveled herb salt
• 1 tsp, levelled pepper, crushed
• 50 ml crème fraîche
• 1 tbsp dill
• e.g. rye flour (type 997 or 1150)
• 30 g clarified butter

Instructions

Working time approx. 25 minutes; Rest period approx. 1 day; Total time approx. 1 day 25 minutes

of green (fresh) herring

Preparation: Wash the herring fillets and pat dry. Mix a marinade from the cream, egg yolk, mustard, herb salt, and pepper. Cover the opened fillets in the marinade and let them marinate in a cool place for a day. Preparation: Remove the fillets from the marinade. Brush the insides with a little marinade and fold them together. Wipe the marinade off the outer skin and pat dry. Mix the marinade with the crème fraîche and dill. Coat the fish in flour. In a pan, fry the herring in heated clarified butter on both sides until crispy and brown. Keep the fillets warm. Remove the pan with the pan juices from the heat and stir in the marinade. Serve the fillets with the sauce on warmed plates. Serve with: boiled potatoes tossed in butter or fried potatoes.