Stegte spring song with dijonsennep and dild

Ingredients for Stegte spring song with dijonsennep and dild

Instructions for Stegte spring song with dijonsennep and dild

To prepare the Stegte spring song with dijonsennep and dild recipe, please follow these instructions:

The silk fillets are rinsed and dried dry. If there is a spinal cord on the herring, cut it off.

Butter the fillets on the meat side with a little dijon mustard and put a few small dill on. Season with salt and pepper and fold the fillets together. So they look like "a whole herring" again. It is not necessary to close with a pinch or the like.

Turn the fillets into rye flour. Common wheat flour can also be used, but rye flour gives a better taste.

If you do not have rye flour, a little flour may be shaken in the oven at 150 degrees C. alm. Oven for a couple of minutes, and it almost results in results. Make sure the meal is not burnt.

Stir the fillets on the forehead in a mixture of butter and oil. This gives the best results, as the butter gives a good taste and the oil can withstand a higher temperature. The silk fillets must be cooked hard 2-3 min. On each side at high heat. During the frying, both skins are seasoned with both salt and pepper.

Serve the fried herring for a piece of rye bread.