Contents
show
Ingredients
- 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
Instructions
- 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.