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STEGTE SILD I EDDIKE - Fried Herring In Seasoned Vinegar

This dish is traditionally prepared for Christmas dinner, accompanied by a glass of snaps - a Danish akvavit flavored with various spices.
INGREDIENTS
10 fresh herrings
1 cup of white vinegar
2 cups of sugar
5-6 black peppercorns
3 bay leaves
dijon mustard
allspice in powder
1 lemon
1 white onion
rye flower (alternatively, use whole-wheat flower)

The sweet taste of the marinade, the fragrance of aromatic spices on the palate along with the strong, savory flavor of lard make these herrings a really interesting and particular culinary experience.
The herring is accompanied by a very tasty, spiced Danish acquavite, or, in case you do not drink "snaps", a good red ale.
PREPARATION
For Marinade: Put vinegar, sugar, peppercorns and bay leaves in a saucepan and bring the mixture to boil. Let boil for a few minutes, then remove from fire and leave to cool.
Once the marinade is ready, move on to the herrings. To make butterfly fillets you need to:
  1. Make an incision behind the head.
  2. Cut in above the belly side, put your knife down to the belly bones.
  3. Press slightly with the flat side of the knife on the belly and slice to the tail.
  4. Repeat the same for other side.
  5. Take the fillets off the bone.

Spread a layer of mustard, a sprinkle of allspice and a few drops of lemon juice in the middle of each butterfly fillet. Coat the herrings with the rye flour.
In a frying pan, heat up some butter and fry the "stuffed" herrings for a few minutes on each side - as soon as the flour coating turns golden, remove from heat and let cool.
Once the herrings are cooled down, place them in a deep porcelain dish, add previously prepared marinade and refrigerate for at least 3-4 hours. Before serving, add thinly sliced onion rings sprinkled on top.

The stegte sild in eddike are traditionally served on a slice of rye bread with seeds called rugbrød smeared with lard. 
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  • HOME
    • THE PROJECT
  • RECIPES
    • ITALIAN FOOD >
      • DAILY 10 MINS RECIPES >
        • Spaghetti all'arrabbiata
        • Spaghetti col tonno
        • Shrimp & Zucchini Penne
        • Zucchini & Carrot Maccheroni
        • Zucchini Risotto
        • Spaghetti alla Puttanesca
        • Rigatoni all'Amatriciana
        • Spaghetti AOP
        • Insalata di Riso
        • Pasta alla Norma
      • FRESH PASTA >
        • Cappelletti >
          • Broth
          • Truffle
          • Asparagus
        • Orecchioni >
          • Burro e Salvia
          • Aubergine and Mozzarella
        • Tagliolini >
          • Clam Sauce
          • Mantis Shrimp Sauce
          • Scalogno
        • Tagliatelle >
          • Sauce Bolognese
          • Strigoli Sauce
          • Chicken Giblet Sauce
        • Strichetti >
          • Italian Sausage
          • Green Peas
        • Broth Soups
    • Fusion >
      • Quince Chutney
      • Turkey Roll
      • Autumn Meatloaf Mignon
      • Salmon Fillet with Herbs and Pink Peppercorn
      • Morocco Inspired Quinoa
      • Creamy Pumpkin Soup with Ginger Prawns
    • EUROPE >
      • DENMARK
      • SPAIN
    • SOUTH-EST ASIA >
      • India
      • Thailand
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      • Laos
      • Vietnam
  • BLOG
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