Herring in red onion
Cut the onions into slices. Boil the sugar and vinegar, and cook the onions in the layer for 4 minutes. Allow them to cool slightly. Season the herring with salt and pepper and turn them in the flour. Fry the herring until brown in the oil on a light frying pan. Place the herring in the sheet and allow to drain for 1-2 hours.
Peel beets and potato. Cut them into smaller pieces and place them in a saucepan. Cover with water and bring to a boil. Let them cook completely tender, approx. 20 minutes. Pour off the water but save it. Blend beets and potato to a fine puree, and dilute with a little of the boiling water if the puree is very thick. Finely chop the fennel seeds and stir in the beet puree and season with salt.
Serve the herring with beetroot puree and rye bread.
Energy: 2200 kJ (520 kcal).
Carbohydrate: 66 g.
Fat: 20 g.
This post was published on January 13, 2020 9:41 am