Fried herring

Ingredients for 1 servings:

• 1 herring, gutted and head and tail fin removed
• 1 tbsp flour
• 1 pinch(s) pepper, mixed from the mill
• 1 pinch(s) of sugar
• 1 m.-sized egg(s)
• 1 tsp sea salt from the mill
• 100 g hazelnuts
• 1 tbsp olive oil with truffle
• 10 g butter

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 25 minutes

Remove the fin from the herring, then lay the fish on its belly, press the heel of your hand onto the back of the herring until it is almost flat, turn it over again, grasp the bones at the beginning of the neck and pull them out all the way to the tail; this can usually be done all in one go, removing any bones if necessary. Wash and dry the herring. Finely grind the hazelnuts. Mix the flour with pepper, salt, and sugar. Roll the herring in the flour, then in the egg beaten with a fork, and finally in the ground hazelnuts. Heat a pan with the olive oil and butter and fry the herring on both sides. Mix the remaining egg with the remaining ground hazelnuts to make flatbreads and fry them with the rest. Arrange the herring with the hazelnut flatbreads and serve.