Tender Herring Fillets in Cream Sauce and Jacket Potato Triplets

5 from 8 votes
Prep Time 30 minutes
Total Time 30 minutes
Course Dinner
Cuisine European
Servings 2 people


  • 350 g Tender herring fillets in a fresh cream sauce with apples, onions and cucumber
  • 475 g Triplets (small waxy potatoes / 12 pieces)
  • 1 tsp Salt
  • 1 tsp Ground turmeric
  • 1 tsp Whole caraway seeds
  • 2 piece Medium pickles
  • 2 piece Radish
  • 2 Stalk Parsley


  • Wash triplets, cook in salted water (1 teaspoon salt) with ground turmeric (1 teaspoon) and whole caraway (1 teaspoon) for about 20 minutes, drain and peel off. Spread 2 herring fillets with sauce on each of 2 plates. Add the jacket potato triplets and serve each garnished with a pickle, a radish and a pestle stick.
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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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