John Myers
Cream Herring
The perfect cream herring recipe with a picture and simple step-by-step instructions.
- 3 Glasses Bismark herring
- 250 g Celery
- 3 Carrots
- 1 Organic lemon
- 4 size Onions
- 5 a cup Cream
- 3 Bay leaves
- Salt pepper
- Take the bismark peg out of the glass, drain a little and cut the fillet in half. Transfer to a large bowl.
- Peel and wash the celery and cut into small cubes.
- Peel the carrots, wash them and cut into thin slices.
- Peel the onions, cut in half and also cut into thin slices
- Wash the lemon with hot water, rub dry and cut into slices.
- Put the celery in a saucepan with salted water and cook until soft, as do the carrots.
- Add celery, carrots, onions, lemon wedges and bay leaves to the fish, fill up with cream, mix everything well with salt and pepper, everything must be covered with the cream. If you like, you can also add some of the fish stock from the glass.
- Cover with cling film and leave to soak in the refrigerator for about 5-6 hours. Remove the lemon wedges and bay leaves before serving. Boiled potatoes or fresh bread go well with this.
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