Rye flour shredded in vinegar

Ingredients for Rye flour shredded in vinegar

Instructions for Rye flour shredded in vinegar

To prepare the Rye flour shredded in vinegar recipe, please follow these instructions:

Marinade: Mix all the ingredients of marinade together and give this a boil. Set it aside.

The skulls are cleansed and freed for dandruff and head. Turn in rye flour and fry on the pan in butter. Season with salt and pepper. Put in the marinade and put cold. Let them drag the night, the longer, the better, to darken the little side legs of the fish.

Further: The baking potatoes are washed and baked in the oven at 200 degrees C for approx. 1 hour until they are tender. Cool and freeze for peel. Cut into appropriate pieces. Pears and carrots are cleaned. Cut into suitable pieces and give a boil in boiling salted water. Cool. Add olive oil, lemon juice, salt, pepper and chopped dill to the potatoes and herbs.

Appetite: The fish is served on the plate with potato salad, salad, onion and fresh herbs to decorate.