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Fried Herring Fillet with Fried Potatoes and Beetroot and Apple Salad

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Fried Herring Fillet with Fried Potatoes and Beetroot and Apple Salad

The perfect fried herring fillet with fried potatoes and beetroot and apple salad recipe with a picture and simple step-by-step instructions.

Fried herring fillet with fried potatoes:

  • 1 Can Fried herring fillets without backbone and tail, drained weight 200 g
  • 500 g Small. waxy potatoes
  • 1 Onion approx. 100 g
  • 2 tbsp Frying fat (butella)
  • 2 tbsp Sunflower oil
  • 1 tsp Whole caraway seeds
  • 4 big pinches Coarse sea salt from the mill
  • 4 big pinches Colorful pepper from the mill
  • 2 * ½ Gewürzgurke zum Garnieren
  • 2 * ½ Cherry Dattel Tomate zum Garnieren
  • 2 Stalk Parsley

Beetroot and apple salad II: (For 4 people!)

  • 2 Stalk Remainder from yesterday / 300 g beetroot and apple salad / see my recipe *)
  • 500 g Beetroot / pre-cooked and peeled
  • 1 Apple approx. 200 g
  • 2 tbsp Olive oil
  • 2 tbsp Light rice vinegar
  • 2 tbsp Creme fraiche Cheese
  • 2 tsp Sugar
  • 3 big pinches Coarse sea salt from the mill
  • 3 big pinches Coarse sea salt from the mill

Fried herring fillet with fried potatoes:

  1. Remove the fried herring fillet from the canned stock, drain well and divide on 2 plates. Wash the potatoes, boil them in salted water (2 teaspoons of salt) for about 20 minutes, let them cool down a little and peel them off. It is best to boil the potatoes the day before. Cut the potatoes into slices. Peel and quarter the onion and cut into fine rings. Heat the frying fat (2 tbsp) with sunflower oil (2 tbsp) in a pan, add the potato slices and fry until golden-brown, turning carefully with the spatula. Add the onion strips, coarse sea salt from the mill (4 big pinches), colored pepper from the mill (4 big pinches) and whole caraway (1 teaspoon) and fry everything for a few more minutes. The onion strips should not turn black / burn. Spread the fried potatoes on the two plates, garnish with ½ cucumber, 1 parsley stem and ½ tomato and serve with the beetroot and apple salad.

*) Rote-Bete-Apfel-Salat II: ( Für 4 Personen ! )

  1. *) My recipe: Beetroot and apple salad II First cut the beetroot into slices and then into strips. Quarter the apple, remove the core, first cut into slices and then into strips. Put the beetroot strips and apple strips in a container, add olive oil (2 tbsp), light rice vinegar (2 tbsp), crème fraîche (2 tbsp), sugar (2 tsp), coarse sea salt from the mill (3 big pinches) and colored Add pepper from the mill (3 big pinches) and mix everything well. Let steep in the refrigerator for 20-30 minutes before serving.
Dinner
European
fried herring fillet with fried potatoes and beetroot and apple salad

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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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