Prep time: 15 mins Cook time: 30 mins Total time: 45 mins
Serves: 2 as a meal, 4 as an appetizer
INGREDIENTS
- 6-9 whole Herring (or the equivalent number of skin-on fillets)
- Salt and white pepper
- 1 lemon
- 1-2 cups oatmeal (real oatmeal, never mind the minute nonsense)
Dill Sauce
- ¼ of a large yellow onion, finely diced
- A knob of butter
- 2 cups white wine
- 1 lemon
- 1½ cups cream
- 1 bunch of dill
- 1/3 bunch parsley
- 1 bunch green onion
- ¼ cup yoghurt
- Salt and white pepper
INSTRUCTIONS
1. In a Vitamix or food processor, pulse the oatmeal until it is a little coarser than semolina. Add some salt.
2. Scale the Herring (if any scales remain) and fillet them. Remove the rib bones and ignore the pin bones. Season the fillets with salt and pepper, then squeeze half a lemon over the fillets. Make sure the fillets are evenly coated with seasoning and lemon juice, then let them marinate for about 30 minutes. After the Herring have sat an appropriate amount of time, pour the milk over the fish, making sure everything gets coated.
3. Dredge the fillets one by one in the oatmeal, making sure to evenly cover the fillets (you should not be able to see skin or flesh). Set the breaded fillets aside while you prepare the pan.
4. Place a cast iron or non-stick pan on medium heat, and add about 1/8” of oil. When the oil is hot but not near smoking, add the fillets. Do not overfill the pan, but leave enough room to flip each fillet. Cook for about 3-5 minutes per side, until the oatmeal is lightly browned. If you wish to add a touch of ostentatiousness, add a knob of butter near the end of the cooking time (though we don’t really recommend this).
Once they are browned, remove each fillet and drain on a rack.
5. Melt the butter in a saucepan, and sweat the onions for a few minutes. Add the white wine, and reduce by 2/3 over high heat. Add the lemon juice and continue to cook for 1 minute. Add the cream, turn down the heat, and reduce by ¼. Season and let cool slightly.
6. Put the dill, parsley, and green onion in a Vitamix (stems and all- don’t throw away flavor) and add the wine and cream reduction, as well as the yoghurt. Puree until the sauce is smooth. Return to the stove and heat until the sauce is just starting to steam (do NOT allow it to boil).
7. Serve the Herring and Dill Sauce with boiled potatoes, charred onions, and good crusty bread.
