EatSmarter exclusive recipe

Pickled Herring 

Pickled Herring - Pickled Herring - Not only for Northern Lights: plain fare from the coast
Pickled Herring - Not only for Northern Lights: plain fare from the coast

(0)

Calories:320 kcal
Difficulty:easy
Preparation:50 min
Ready in:1530 min
Low-sugar
low-carb
Vitamin-rich
High-protien
Advertisement
1 serving contains (Percentage of daily recommendation)
Calories320 kcal(16%)
Protein21 g(42%)
Fat24 g(30%)
Carbohydrates3 g(1%)
Added Sugar0 g(0%)
Roughage1 g(3%)

Recipe Development: EAT SMARTER

Ingredients

For servings

16Herring
Salt
2 ouncesPastry flour
16 tablespoonsCorn oil
2 tablespoonsPeppercorns
2 tablespoonsMustard seeds
16Juniper berries
4Bay leaf
2 cupsVegetable broth
2 cupsWhite vinegar
6Onion

Kitchen Utensils

1 Paper towel, 1 Kitchen shears, 1 Cutting board, 1 Small knife, 1 Large knife, 1 Non-stick pan, 1 Drying rack, 1 Pot, 1 baking dish, 1 Tablespoon, 1 Measuring cups, 1 Fork, 1 Slotted spatula, 1 Plate

Directions

Display mode:
1 Rinse herring thoroughly and cut off the fins and the tail fins. Rub inside and out with salt.
2 Place flour in a shallow dish. Dredge half of the herring in flour, tapping off excess.
3 Heat 4 tablespoons oil in a large non-stick pan over medium heat. Fry the coated herring until browned on each side, about 5 minutes per side.
4 Remove herring with a slotted spoon and let drain and cool. Pour off the oil from the pan and wipe clean. Dredge remaining 4 herring in flour. Heat oil in pan and fry remaining herring. 
5 Combine the peppercorns, mustard seeds, juniper berries, bay leaves, broth and vinegar in a pot and bring to a boil.
6 Peel onions and cut into rings. Add to the vinegar mixture and return to a boil. Cover and cook over low heat until onions are tender, about 10 minutes. Allow to cool and season with salt.
7 Arrange the fried herrings in a rectangular mold of about 1.5 liters (approximately 1 1/2 quarts), pour the cooled broth over and let marinate for at least 1 day in the refrigerator.
8 Remove herring from the broth, drain and serve with the pickled onions. Serve with roasted potatoes or brown bread, if desired.
Advertisement

Comments

This recipe hasn't received any comments yet.

Leave a Comment



Tags