Escabeche is a Spanish method of marinating fried fish that is excellent for fresh Norwegian herring. Served with seasonal vegetables and fresh herbs, this is a fantastic culinary experience.
Season the herring fillets with salt and pepper.
Dip the skin side in wheat flour and pan-fry skin side down in oil on a hot pan for approx. 1 minute.
Set the herring aside in a bowl or a dish with high edges.
Cut shallot, garlic and carrot into thin slices.
Pan-fry the vegetables with saffron and bay leaf in oil until golden.
Add sherry vinegar and water, and season to taste. Pour the brine over the herring and set aside to cool.
Serve the herring with the vegetables from the brine and sprinkle with fresh coriander.