John Myers
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French Potatoes with Cream Herring Fillets
The perfect french potatoes with cream herring fillets recipe with a picture and simple step-by-step instructions.
French potatoes:
- 600 g Triplets (small, waxy potatoes)
- 2 tsp Salt
- 2 tbsp Flour
- 4 tbsp Sunflower oil
- 4 big pinches Coarse sea salt from the mill
Cream herring fillets:
- 400 g 1 Friesentopf Sahne-Heringsfilets mit frischer
Serve:
- 2 Small spiced tomatoes for garnish
- 2 Slice of carrot (from the pickle jar) for garnish
French potatoes:
- Boil triplets (600 g) in salted water (2 teaspoons of salt) for about 20 minutes, drain and peel off. Roll the potatoes in flour (2 tablespoons) and slowly fry them golden-yellow in a pan with sunflower oil (4 tablespoons). Finally, season with coarse sea salt from the mill (4 big pinches).
Cream herring fillets:
- Take the cream herring fillets out of the refrigerator in good time.
Serve:
- French potatoes with cream herring fillets, each garnished with a pickle and a piece of carrot, serve.
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