Roulade From the Pink Fried Herring

Clean the herrings, fillet them and remove the skin. Chop one shallot and the dill and distribute evenly on the fillets, roll them up into roulades and fix them with a wooden skewer. Drizzle the herring fillets with lemon, season with salt and pepper and turn them in flour to the other side. Heat clarified butter in a frying pan and roast the roulades leisurely in it.

For the gravy, boil the water and wine together with the cardamom, bay leaf spice, star anise, fennel, mustard seeds, a pinch of sugar, salt and pepper. Cut remaining shallots into fine rings and simmer as well. Finally, add the vinegar and a small amount of zest from the previously squeezed lemon to the boiling gravy. Pour the still hot broth over the herring roulades and leave them in the refrigerator for one to three days.

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Our tip: Use high-quality red wine for a particularly fine taste!

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