Pickled, Fried Herring
Rinse herring and pat dry. Season with salt and pepper and drizzle with vinegar. Dredge herring in flour. In a pan, fry herring in hot clarified butter until golden-brown. Place herring, side by side, in a bowl with a rim.
For the marinade, peel onions, ginger and carrots and cut into slices or rings. Combine vegetables with vinegar, 1/8 liter (approximately 1/2 cup) water, allspice, mustard seeds, bay leaves and 1 teaspoon salt. Bring to a boil. Marinade should taste very sour. Pour marinade over herring. Cover and chill at least 3 days before serving.