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.
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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:
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.
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:
- Make an incision behind the head.
- Cut in above the belly side, put your knife down to the belly bones.
- Press slightly with the flat side of the knife on the belly and slice to the tail.
- Repeat the same for other side.
- 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.
