Stegt Sild

Arla’s stegte sild i eddike fills fresh double herring fillets with Dijon mustard and dill, coats them in rye flour and fries them in butter. The fish then rests in its own vinegar mixture and is served warm in that liquid with rye bread alongside.

The fins are cut off and any bones are removed. The fillets are rinsed and laid flesh-side up; kitchen paper dries the flesh while the skin stays moist so that the rye flour will cling to it.

Dijon mustard, small dill sprigs, coarse salt and freshly ground pepper are spread over the fish. Each double fillet is folded across once and turned in rye flour.

Butter is heated until golden and the fillets fry for about three minutes on each side over moderate heat. They are placed in a deep dish while vinegar, brown sugar, onion rings, carrot slices, bay leaf and black peppercorns are brought to a boil.

The hot vinegar mixture is poured over the fish, which stands covered on the kitchen counter for about an hour and a half. The detailed recipe serves the herring warm in its liquid, accompanied by prepared coarse rye bread.