Seven "cool" fried herring in vinegar with new potatoes

Shopping List for 4 adult

14 herring fillets 2 onions (1 onion for cooking, and 1 red onion for garnish) 2 cloves garlic 1 red hot chile peppers 2 slices lemon 2 tablespoons rye flour 2 tablespoons wheat flour 1 teaspoon salt 10 whole peppercorns 5 dl vinegar 1 dl water 200 g sugar 250 g butter for frying 1000 g new potatoes

I am an angler in Scandinavia You must catch 7 herring and fillets them so children can also eat them. The recipe is included in Søren Dahls book on regional dishes.

Procedure without liability: Cook a syrup of vinegar, water, sugar, salt and peppercorns. When sugar is melted, stir in onion rings, garlic, chile peppers and lemon slices and return to a boil. Take of the heat and put the skillet to cool. Come rye flour, wheat flour and salt in a plastic bag and shake well. Come then herring fillets in and shake even more. Fry herring fillets golden brown in butter under medium heat for a few minutes. The best way to fry fish fillets is to fry the skin side until the meat is white. Is herring fillets very thick reversed the fillets and they finally get approx. 30 seconds on the meat side. Let the fillets cool down on a piece of kitchen towel so that excess fat is sucked off. The cold vinegar syrup poured over the cold fillets and let them draw the next day in the refrigerator. Garnish with raw onion rings before serving. Hint: Eat the fried herring, however, the first day, they taste wonderful. Therefore vinegar syrup and the fillets do not need to be cooled down. Vinegar syrup should only be lukewarm. Serving: Use accessories for the fried herring as desired and season. When the new potatoes come, it's a wonderful dish only to those new potatoes and cold butter, sprinkled with dill. You can benefit from scratching the new potatoes with these gloves with knobs on. Buy them in a construction market, costing approx. DKK 60.00 for 10 pairs. Drink: A cold beer and a "dram" = Danish snaps.