“’I thought my pan-fried herring was the best in Denmark – until I tasted yours,” exclaimed a guest spontaneously, when he tasted the juicy pan-fried herring in its own pickle at Restaurant Kronborg. Head Chef, Jimmi Bengtsson, has updated his grandmother’s recipe for the classic Danish lunch dish with fresh herbs, ensuring quite a refined flavour,” writes foodie-website Spiseliv.dk.
Find Jimmi’s recipe for pan-fried herring in its own pickle at Spiseliv.dk
(sorry, in Danish only) or below (in English).
More Pan-fried Herring in its Own Pickle
Or enjoy an open-faced sandwich with Kronborg’s pan-fried herring in its own
pickle at Restaurant Kronborg.
And let the juicy herring ’swim’ in a glass of Jacobsen Saaz Blonde.
Recipe for Pan-fried Herring in its own Pickle
1 kg fresh double fillets of herring
6 dl water
¾ dl Perstorp vinager (24 %)
250 g brown sugar
½ tbsp salt
2-3 laurel leaves
5 whole black pepper corns
½ dl Dijon mustard
1 bunch of dill, chopped
1 bunch of parsley, chopped
¼ kg carrots, chopped
½ kg onions, chopped
½ rye flour, ½ grated breadcrumbs
Fresh dill, capers
Mix the ingredients for the pickle in a casserole and bring them to boil. Remove the casserole from the fire and let the pickle cool.
Clean the fillets and cut of the fins. Butter the inside of the fillets with the mustard and scatter them with dill and parsley.
Coat the fillets in the mixture of rye flour and breadcrumbs and pan-fry them
in butter for two-three minutes on both sides at medium high temperature.
Layer the warm fillets with the carrots and the onions in a dish. Pour the cooled pickle over the fillets and leave them to cool. Place the dish in the refrigerator for 48 to 72 hours.
Serve the pan-fried herrings in their own pickle on rye bread for lunch. The herrings can be heated in the oven before being served but they taste just as well when served at room temperature or slightly chilled. Decorate the herrings with warm pan-fried onions and possibly some fresh dill and capers. Enjoy the herrings with a glass of
Jacobsen Saaz Blonde.