John Myers
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Green Baltic Herring According to Müllerinart
The perfect green baltic herring according to müllerinart recipe with a picture and simple step-by-step instructions.
Green herrings
- 500 g 4 St. grüne Ostseeheringe frisch, küchenfertig
- 500 g Organic lemon juice
- 500 g Sea salt from the mill
- 500 g Black pepper from the mill
- 6 tbsp Flour
- 5 tbsp Oil: sun + olive
Tomato salad
- 250 g 6 St. Cherrytomaten mit Rispe
- 4 piece Romaine lettuce leaves
- 4 piece Tomato seasoning
- 4 piece Natural organic garlic, spray – if you like
- 4 piece Balsamic vinegar DI MODENA, spray
- 4 piece Extra virgin olive oil, spray
ciabatta
- 2 Discs Ciabatta
Baltic herring
- The smaller conspecific of the herring is the Baltic herring (approx. 25 cm long). That depends on the herring’s spawning habits. The Baltic Sea is an ideal spawning area for herring. It has a special taste and is more delicate.
preparation
- Check room temperature pegs for residual flakes, cut off the tail fins, rinse, clean the abdominal cavity thoroughly, pat dry inside and outside. Sour herring inside and out with lemon juice, salt and pepper. To let go. Rinse the lettuce leaves and tomatoes and pat dry. Remove the stalk from the tomatoes and cut the tomatoes into slices. Prepare the remaining ingredients. Bake the ciabatta according to the instructions on the package.
preparation
- Heat the oil vigorously in a pan (electric 7/9). Flour herring inside and outside, shake off loose flour. Sear the herrings on both sides in the hot oil, swiveling the pan slightly so that the abdominal cavity is also crispy. Reduce the heat and fry the herrings for a few minutes on each side until crispy until golden brown. Swing the pan gently over and over again.
Serving
- Place the lettuce leaves on dinner plates, put the tomato slices on top and in front of them, season with tomato seasoning and sprinkle with garlic, balsamic vinegar and olive oil. Arrange the ciabatta and fried herrings decoratively and enjoy.
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