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Hausfrauen Art (Herring Fillets)

Chef/owner Kurt Wagner,
Gasthaus Gutenberger

The mild fish provides a delicate base for the tang of the sauce, which is offset by the sweetness of the apple and onion.

8 herring fillets
1 cup mayonnaise
1 cup heavy cream
1 cup sour cream
1/2 cup pickle brine
1 large onion, sliced
1 apple, cored and diced
1 medium pickle, diced
1 tsp fresh dill, chopped
1/4 cup lemon juice
ground pepper to taste
pumpernickel bread, sliced

1.  In a colander, rinse herring fillets under cold water. Pat dry  with paper towel and set aside.
2.  In a large bowl, combine mayonnaise, sour cream, cream, pickle brine, lemon juice and dill. Mix until blended.
3.  Add onions, pickles, apples and pepper. Stir to combine.

1.  Place herring fillets on a chilled plate. Pour sauce over fillets. Garnish with lemon slices and fresh dill. Serve with slices of pumpernickel bread.

Yield 4 servings

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