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- yield:
- Four Serving
- Preparation time:
- 20 Minutes
- Cooking time:
- Ten Minutes
- total time:
- 30 Minutes
- Calories/Serving:
- 470
material
- 1
Small cucumber (approximately 200g), prepared and finely chopped
- 2 Tablespoon
White wine vinegar
- 1/2 Tablespoon
Granulated sugar
- twenty five G
Dill (finely chopped)
- Four
Fresh herring (gutted) (approximately 140g each), see GH TIP
- 100 G
Butter (softened)
- 2 Tablespoon
Dijon mustard
- 50 G
Whole Grain Rye Flour
Serve (optional)
-
Mashed potatoes
-
Lingonberry jam
direction
-
- Steps 1Combine cucumbers, vinegar, sugar, 1 tablespoon dill, and generous amounts of seasoning in a medium bowl. Leave to marinate lightly until needed.
- Steps 2Pat the herring dry with kitchen paper and place it skin-side down (open) on a cutting board. Brush with half the butter and sprinkle with the remaining dill. Fold the fillets over so that the skin is facing out and brush all over with mustard.
- Steps 3Combine flour and generously seasonings in a shallow bowl. Dredge herring in flour to coat (gently shaking off excess).
- Steps FourMelt the remaining 50g butter in a large frying pan over medium heat. Deep fry the herring for 4 minutes per side, or until golden and cooked through. Serve with drained pickled cucumbers, mashed potatoes, or lingonberry jam, if desired.
GH Hint
I used a whole herring here (I bought it from The Fish Society) and if you can only get one fillet, buy eight and make a sandwich with butter and dill.
Serving Size (without mashed potatoes and jam):
- Calories: 470
- Protein: 25g
- Fat: 39g
- Saturated Fatty Acids: 18g
- Carbohydrates: 5g
- Carbohydrates: 3g
- Dietary fiber: 1g
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