Recipe (english)

Brat Herring

Brat Herring

Brat Herring can be used in many ways. It should be brewed for at least 3 days so that it becomes tender and takes on the taste of the spices. Rinse kitchen-ready herring, dab dry and break apart by gentle pressure with the thumbs along the middle bones. You squeeze the flesh off the bone like that. The halves must remain together. Remove middle bone. Season the roast herring inside and out with pepper and salt. Turn into sufficient flour. For the calculation of the calories I have calculated only the flour actually used. Knock off excess flour. Heat the oil in a pan. Do not use grease, as it becomes hard when it cools down. Fry the herring on both sides for 2 to 3 minutes until golden brown, drain and place in a casserole dish. Bring vinegar, water, bay leaves, mustard seeds, 1 teaspoon salt, black pepper seeds, juniper berries, sugar and sliced onions to a boil. Cover the roast herring with the boiling broth. Well covered he keeps up to three weeks in the refrigerator.

Servings: 3, Difficulty: 
Preparation time: 20 minutes, Total duration: 2 hours

All data per serving:
755 kcal
22 g
45 g
48 g

(C)opyright by Marions Kochbuch