RÖDA ULVEN’S RECIPE
8 servings
Oven temperature 250°C
INGREDIENTS
- 8-10 fermented herrings
- 8-10 boiled cold potatoes
- 1 leek
- 1-1 ½ dl whipped cream
- Breadcrumbs and butter
RÖDA ULVEN’S FERMENTED HERRING GRATIN
METHOD
Peel the boiled cold potatoes and place them in a greased ovenproof dish. Trim and slice the leek. Place it on top of the potatoes. Clean and fillet the fermented herring and place whole, skin side up, over the potatoes and leek. Cover with cream, sprinkle breadcrumbs and add a few knobs of butter. Bake at 250°C until nicely colored, about 10–15 minutes. Serve with flatbread and whey cheese.
Tip! Rinse the fish and let it sit in water for a couple of hours to ensure the gratin does not become too salty.
8 servings
Oven temperature 250°C
INGREDIENTS
- 8-10 fermented herrings
- 8-10 boiled cold potatoes
- 1 leek
- 1-1 ½ dl whipped cream
- Breadcrumbs and butter
RÖDA ULVEN’S FERMENTED HERRING GRATIN
METHOD
Peel the boiled cold potatoes and place them in a greased ovenproof dish. Trim and slice the leek. Place it on top of the potatoes. Clean and fillet the fermented herring and place whole, skin side up, over the potatoes and leek. Cover with cream, sprinkle breadcrumbs and add a few knobs of butter. Bake at 250°C until nicely colored, about 10–15 minutes. Serve with flatbread and whey cheese.
Tip! Rinse the fish and let it sit in water for a couple of hours to ensure the gratin does not become too salty.