- For the herring
- 1 kilogram
little green Herring (gutted, heads removed)
- freshly ground Pepper
- 3 tablespoons
- Clarified butter (for cooking)
- For the marinade
- 150 milliliters
- 50 milliliters
- 50 grams
Remove the fins from the herring, sprinkle the inside and outside with lemon juice and let stand for about 30 minutes. Season with salt and pepper and coat with flour.
Heat the butter in a frying pan and sauté until golden brown on both sides, around 3-4 minutes per side. Remove from the pan, transfer to a baking dish and let cool. Peel the onions and cut into rings. For the marinade: Simmer 400 ml (approximately 1 2/3 cups) water, vinegar, rosé, onions, sugar, bay leaves and peppercorns for 2-3 minutes, remove from the heat and let cool. Pour over the fish and let marinate for 24 hours before serving.