I have been trying to use up a large bucket of salt herring fillets. There were still four herring fillets left after Easter and that was enough for two people as a dinner.

There are various ways of preparing the herring fillets before frying them in butter. Rye flour may be used to coat them, but I prefer double crumbing.

INGREDIENTS:

* 4 soaked, skinned and deboned salt herring fillets

* approx. 100 ml plain flour

* 1 beaten egg

* approx. 100 ml bread crumbs

* 2 tablespoons butter for frying

METHOD:

1. Soak overnight in cold water.

2. Dip the fillets in flour, then the beaten egg, and finally the bread crumbs.

3. Melt butter in a skillet and fry the herring fillets on medium heat until the coating is nicely browned - about 2 minutes on both sides.

Once poor man’s food. Now every man’s delicacy. Traditionally served with onion sauce and jacket potatoes.

The Onion Sauce:

* 1 large onion, finely chopped

* 2 tablespoons butter

* 2 tablespoons flour

* 400 ml milk

* pinch of black pepper

* ½ teaspoon salt

* 1 teaspoon Chinese soy

METHOD:

1. Heat a skillet and melt butter.

2. Fry the chopped onion until soft and transparent.

3. Sprinkle the flour over and stir until smooth.

4. Add the milk to the mixture - a little at a time, whisking continuously.

5. Bring to a boil and cook 4-5 minutes - stirring constantly.

6. Season with salt, pepper and soy.

Good as salt herring is, it ends in thirst. You need something to drink with this meal. Your body needs water to dilute the salt. However, a light lager beer tastes really great or a glass of cold milk from the refrigerator as well.

Source: My Recipes