IN THE PAN
Descale the herring. Use heat-resistant oil to medium heat a heavy, coated pan. Fry the herring for 4 to 5 minutes on the skin side, flip and continue to fry for 3 to 4 more minutes. With a core temperature of 40° C, remove the herring from the pan and let sit for 1 minute. The core temperature should then be 45° C.
Another method of preparation: fry the herring filet on the skin side and then continue to cook in the oven.
IN THE OVEN
When preparing in the oven, the temperature in the oven should not be above 100°C.
Cover the herring with a little butter or oil and freshly cut herbs. Cook in the oven with a core temperature of 43°C, remove and let sit for 2 minutes. The core temperature should then be 45°C.
In order to refine the aroma and texture of the herring, place the filets in a brine made of water and sea salt for 10 minutes before poaching.
Bring water, milk, fish or poultry stock to a boil in a large pan. Add chopped onions, bay leaves, black pepper and lemon juice. Carefully place herring filets in the liquid and cook uncovered for 8 to 10 minutes. Serve once a core temperature of 45° C has been reached.
ON THE GRILL
To make sure the preparation on a grill turns out as desired: grill herring with the skin down.
Scale herring, rub with heat-resistant oil and grill from both sides until it has a nice color. Then continue to cook in the oven or on the edge of the grill.