Stired herring in coriander and apple vinegar

Ingredients for Stired herring in coriander and apple vinegar

Instructions for Stired herring in coriander and apple vinegar

To prepare the Stired herring in coriander and apple vinegar recipe, please follow these instructions:

If the spinal cord is not removed, first do this. It's easy to cut it off. The fillets are rinsed and diced dry, after which you season them with salt and pepper on the meat side. Fold them in the middle (crosswise), so it's only the skinside that turns out. The fillets can easily crumble if they are fried on the meat side.

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 wheat flour can be "shaken" in the oven at 150 ° for a couple of minutes, and it almost 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. Put the fried herring fillets in a dish.

Water, vinegar and sugar are boiled and the coriander seeds are added together with apple and onion. Both parts must be cut into thin boats (just leave the peel on the apple). Cook for 2-3 min. When the coriander and apple vinegar has cooled, pour it over the cold fried herring.