Delicious herring bake with boiled potatoes and salad
600-700g fresh herring
Salt (optional)
About 1½ Tbs dried breadcrumbs
2-3 Tbs margarine
Filling
Parsley butter, smoked roe paste, tomato ketchup or split sprats.
Garnish
Dill sprigs
To serve
Boiled potatoes and salad
Our recipes are based on being prepared in an Omnia® Classic Original 2L. Omnia® Classic Maxi 3L is 50 percent larger. Therefore, in most recipes, you can increase the amount by half to double the batch. Start by increasing by half a batch only for recipes where the ingredients will rise in the pan during cooking. The cooking times are the same.
Grease the Omnia Pan. Clean, rinse and fillet the herrings. Lightly salt the fillets (skip this if you choose the smoked roe as a filling). Spread the filling you prefer on the fish. Roll up the fish fillets (towards the tail). Lay the roulades closely together in the Omnia Pan in a single layer. Sprinkle with a thin layer of breadcrumbs and dot with margarine. Bake at low heat for about 20 minutes. If you have a meat thermometer, the herring is done when the fish reaches 60-65 °C.
Garnish with dill sprigs before serving.
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