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Herring with Dijon Mustard in Dill Brine
This makes a delicious main course serving 4.
- 8 double herring fillets
- 2 tbs Dijon mustard
- ½ bunch or 15g dill
- ½ tsp cinnamon
- 100g wheat or rye flour
- 2 tbs vegetable oil
- 1 tbs butter
- Salt and freshly-ground black pepper
- 4 bay leaves
- 4 sprigs thyme
- 400ml malt vinegar
- 200g sugar
- 2-3 onions, sliced
- 1 sliced carrot
- 10 black peppercorns
- Combine all the brining ingredients in a pot, bring to the boil and add salt to taste. Simmer for 15 minutes.
- Spread out the herring fillets on a large chopping board, and sprinkle with cinnamon, salt and pepper. Coat the fish with mustard and then the dill. Close the fillets on themselves and turn in flour.
- Heat the oil with the butter in a non-stick frying pan and fry the coated fish for about a minute on each side. Place in a casserole and pour the hot brine over the top. Let the fish soak for at least 6 hours, but preferably 12 hours or more. The herring can be eaten hot or cold. They can be heated in the brine or in an oven for about five minutes.
- Traditionally served with schnapps and cold pilsners. Other firm, filleted fish can be substituted, such as trout or mackerel.