Pickled herring

Ingredients for 2 servings:

• 3 spring onions
• 150 g carrot(s)
• 150 g parsley root(s)
• 5 tbsp olive oil
• 2 bay leaves
• 4 grains allspice
• 8 juniper berries
• 1 tsp mustard seeds
• 2 g peppercorns, black
• 1 tbsp sugar
• some salt
• 5 tbsp Balsamic vinegar Bianco
• 150 ml broth
• 150 ml water
• 6 fish fillets, ready-to-cook herring fillets (50 g each)
• 70 g flour
• 3 tbsp clarified butter
• 1 bunch of dill

Instructions

Working time approx. 35 minutes; Rest time approx. 30 minutes; Total time approx. 1 hour 5 minutes

tastes delicious in a roll or with fried potatoes

For the marinade, clean the spring onions and slice the white and light green parts into rings. Peel the parsley roots and carrots and slice them thinly. Heat 2 tablespoons of oil in a pan. Sauté the parsley roots, carrots, and spring onions over medium heat for 3 minutes. Add the bay leaves, juniper berries, mustard seeds, and pepper and sauté for 3 minutes. Season the vegetables with sugar and salt. Add the vinegar, stock, and water and bring to a boil. Pour the vegetable stock into a casserole dish, seasoning with more sugar and salt if desired. Coat the herring fillets in flour and shake off any excess flour. Heat the clarified butter with 3 tablespoons of oil in a pan and fry the herring fillets over high heat for 2-3 minutes on each side. Then drain on kitchen paper. Place the herring fillets in the vegetable stock and let stand for at least 30 minutes. It would be better, however, if they could sit for a day. Arrange the fried herring and a little of the vegetable stock on plates and sprinkle with torn dill sprigs to serve. Fried potatoes go well as a side dish. Tip: The fried herring needs to be submerged in the fat while frying so it doesn’t stick. Luckily, it will drip off later. Once cooled and covered with the stock, the fried herring will keep in the refrigerator for about 4-5 days.