NeriZ's sour frying ink

Ingredients for 2 servings:

• 300 g fish (smelt), prepared
• 5 tbsp rye flour
• 2 tbsp clarified butter
• 1 small onion(s), finely sliced
• 1 tbsp mustard seeds
• 1 tsp black peppercorns
• 100 ml Balsamic vinegar, white
• 200 ml white wine
• 1 tbsp sugar

Instructions

Working time approx. 10 minutes; Rest period approx. 3 days; Cooking/baking time approx. 10 minutes; Total time approx. 3 days 20 minutes

if there are any fried smelts left over

Coat the prepared smelt in rye flour and fry in clarified butter. Once cooled, place in a bowl and sprinkle with the onion rings. Make a broth from the vinegar, wine, and spices. Pour the boiling broth over the smelt and let cool. Cover and refrigerate for about 3 days. Serve with buttered whole-grain bread.