Our recipes

Herrings in tart sauce



  • approx. 400g FEMEG herring fillets
  • 1/4 l water
  • 1/4 l brandy vinegar
  • 1 large Spanish onion
  • 1-2 bay leaves
  • 1 tsp peppercorns
  • 1 tsp mustard seeds
  • 1 tsp salt
  • 1 tbsp sugar


Defrost the herrings, wash and pat them dry, then season with salt and pepper both inside and outside. Put the herrings in a pan with hot oil. Fry at medium heat for 5-10 minutes, turning carefully. Peel the onions, cut them into thin rings and put them in the pan to boil along with the other ingredients. Put the fried and cooled herrings in a glass bowl with a decent number of onions, and pour the liquid over. Leave in a cool place to steep for 2-3 days. We recommend fried potatoes and a lettuce salad as an accompaniment.


20 minutes

Difficulty level