Ingredients
Preparation
- Preheat the oven to 130 °C.
- Scrape the fish skin, rinse in cold water and dry gently with a paper towel.
- Fillet the herring and remove the spine, but let the tail hang together. Remove all bones.
- Brush mustard on the herring, cover with fresh dill and fold the fillets together.
- Mix eggyolk and mustard on a plate and have rye flour on another.
- Dredge the herring first in egg, then in the rye flour. Make sure it is completely covered in flour.
- Pan-fry the fillets in butter on high heat until golden. Place in an oven-proof dish when cooked through.
Brine
- Combine white wine vinegar, water, sugar and salt in a casserole, then the other ingredients for the brine.
- Bring to a boil, pour over the herring and place the dish in the oven for approx. 10 minutes.
- Cut the herring in pieces and place on slices of boiled potatoes with capelin roe, red onion and dill.