Herring for everyday, party, lunch, evening – or breakfast. Here you get the perfect recipe for herring for spring. Do you probably know the composition with redcurrants and fried plaice? It’s lovely with the acid and sweetness from the berries to the fish. The same applies here, where the combination of rhubarb and crispy, fried herring is perfect.
I made a chive mayonnaise for it. It’s great, especially if you choose to eat potatoes with fried herring.
If you have extra mayo (you do!), use it for a prawn dish, a potato dish, to dip asparagus in – or make an extra round of fried herring.
Ingredients
Rhubarb Chutney:
250 g rhubarb
125 g cane sugar
1-2 star anise
1 tsp. finely grated ginger
freshly ground black pepper
Herring:
8 small herring fillets
2-3 teaspoons Dijon mustard
salt and pepper
flour
2 beaten eggs
panko
oil + butter for frying
flake salt
Chive mayo:
30 g chives
20 ml grape seed oil
1 egg yolk
1 tsp. Dijon mustard
1-2 tbsp. white wine vinegar
Salt
Serving:
a little picked thyme
potatoes or rye bread
Possibly. some small salads
Chutney:
- Cut the rhubarb into diagonal slices and put half in a saucepan with sugar and star anise. Grate the ginger into thick slices and put it in the pan. Let the rhubarb come up to boil quietly. Let it simmer for 8-10 minutes. Add the rest of the rhubarb and simmer for another 5-6 minutes.
- Remove the pan from the heat and season with plenty of black pepper. Let the chutney cool. Fish out the star anise before serving.
Herring Preparation:
- Trimm the herrings and remove the edges and cut off the fins. Smear them with mustard, and season with salt and pepper on the meat side. Close them together; toss them in flour, beaten egg and panko and fry them in oil and butter on a hot pan. They should be on moderate heat for 8-10 minutes in total (otherwise carefully check for doneness by lifting one fillet).
Mayo:
- Coarsely chop the chives and blend them with oil in a mini chopper or with an immersion blender. Strain the oil.
- Beat the egg yolk with mustard, vinegar and a little salt. Whisk in the green oil a little at a time. Season to taste with salt and acid.
Serving:
- Serve herring with compote, thyme, chive mayo, rye bread and possibly butter or fat.
