Peel the onion and cut into slices / rings / assemble apart.
Jacket potato triplets:
Wash the triplets (small, waxy potatoes), cook in salted water (1 teaspoon salt), ground with turmeric (1 teaspoon) and whole caraway (1 teaspoon) for about 20 minutes, pour off and peel off.
Cut the beetroot first into slices and then into strips. The beetroot strips with olive oil (1 teaspoon), cooking cream (1 teaspoon), light rice vinegar (1 teaspoon), coarse sea salt from the mill (1 big pinch), colored pepper from the mill (1 big pinch) and sugar (1 big pinch) Pinch) and let it flow a little.
Place 2 herring fillets on 2 plates, spread onion rings over them and serve with beetroot salad, jacket potato triplets, garnished with parsley, lemon wedge and half a vine tomato.
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