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Tender Herring Fillets in Cream Sauce and Jacket Potato Triplets

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Tender Herring Fillets in Cream Sauce and Jacket Potato Triplets

The perfect tender herring fillets in cream sauce and jacket potato triplets recipe with a picture and simple step-by-step instructions.

  • 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-Sized pickles
  • 2 piece Radish
  • 2 Stalk Parsley
  1. 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.
Dinner
European
tender herring fillets in cream sauce and jacket potato triplets

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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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