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Herring in Sour Cream Sauce

5 from 2 votes
Total Time 1 hr
Course Dinner
Cuisine European
Servings 2 people

Ingredients
 

  • 1 Bowl Pickled herrings
  • 1 sweet Eat onion
  • 5 Pcs. Juniper berries
  • 1 Whole Bay leaf
  • 1 cube Sugar
  • 1 good pr. Salt
  • 1 size Sour cucumber + Sour cucumber juice
  • 1 small Apple (Jonagold)
  • 1 half cup Sour cream 10% fat
  • 1 half cup Creme fraiche Cheese
  • 300 Milliliters Fresh milk
  • 1 soft boiled Carrot
  • 1 good swig Ressi vinegar (from our region)
  • 1 good swig 3-4 medium potatoes
  • 1 good pr. Dill fresh or dried

Instructions
 

The preparations

  • Wash the potatoes and cook in a steamer, and cook the carrot at the same time. Peel the sweet onions in rings, slice them with the pressed juniper berries, and boil the bay leaf and the sugar cubes with a little water (we say "bounce") Put the ingredients in a bowl. Finely slice the sour cucumber Finely grate the apple and peel the carrot into small slices with a bunch knife.
  • So that was the preparations. Boil the potatoes, and during that time I have prepared everything.
  • Put the herrings from the bowl in the bowl, add the sour cream, the créme fraíche, the sliced ​​cucumber, the carrot and the grated apple. When the carrot is tender, peel it and cut it into small slices and add it. The steamed onion (which should have cooled down a bit) is also added. the juniper berries, the bay leaf as well.
  • Now add the milk, the cucumber water and the good Ressi vinegar. He has a special taste. Mix everything together and let it steep a little if necessary.
  • I served it on a large plate. Peeled the potatoes and put the herrings in the sauce. A few blue onion rings as decoration, plus a few cucumber slices and a few carrot slices. I love this food, actually the sauce and the potato are the best.
  • As a potato variety, I had mostly firm boiling ends. So now enjoy your meal. Should errors occur again, I ask for your indulgence. thanks
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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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