Pickled fried fish

Ingredients for 4 servings:

• 6 herring(s) green, ready-to-cook, without head
• 4 tbsp breadcrumbs
• 2 tbsp flour
• 1 tsp salt
• black pepper, freshly ground
• 6 tbsp oil
• 600 ml white wine (Pinot Gris)
• 300 ml balsamic vinegar, lighter
• 300 ml water
• 2 ½ tsp mustard seeds
• 1 ½ tsp peppercorns, black
• 7 juniper berries
• 3 bay leaves
• 1 ½ tbsp cane sugar
• 5 onions

Instructions

Working time approx. 50 minutes; Rest time approx. 12 hours; Cooking/baking time approx. 20 minutes; Total time approx. 13 hours 10 minutes

almost like mother’s

For the stock, combine the wine, vinegar, water, spices, salt, and cane sugar in a saucepan and bring to a boil. Reduce the heat and simmer gently, uncovered, for 5 minutes. Peel the onions, halve them, and slice them into fine half rings. Add them to the stock and simmer for 10 minutes. Allow to cool and season to taste. Rinse the herring under cold water. Cut off the tails and portion or third the fish. Place the breadcrumbs, flour, salt, and pepper in a bowl and mix well. Toss the fish in the breadcrumbs. Press the breadcrumbs down firmly. Heat the oil in a pan and fry the fish over medium heat in the oil (not too hot) for about 10 minutes on each side until golden brown. Drain the fish and place in a bowl with a lid. When the fish have cooled, pour the cooled stock and onions over the fish, cover, and refrigerate overnight. We serve this with white beans and potatoes, boiled potatoes, or potato salad.