During an unforgettable herring trip to Norway, my love for this special fatty fish grew. It is extraordinary how the whole sustainable process is taken care of with attention and love.
Prep time
20 mins
Cooking Time
10 mins
Serves
4
Ingredients
4 MSC certified herring fillets (Or you can
use MSC certified sardines or any firm whitefish)
You’ll also need…
4 brioche buns
1 organic lemon
2 gr fresh dill
1 small gherkin
3 tbsp mayonnaise
50 gr samphire
1 snack cucumber
1 red onion
1 head little gem lettuce
100 gr flour
1 egg
100 gr breadcrumbs (made of old bread)
Sunflower oil or olive oil for frying
use MSC certified sardines or any firm whitefish)
You’ll also need…
4 brioche buns
1 organic lemon
2 gr fresh dill
1 small gherkin
3 tbsp mayonnaise
50 gr samphire
1 snack cucumber
1 red onion
1 head little gem lettuce
100 gr flour
1 egg
100 gr breadcrumbs (made of old bread)
Sunflower oil or olive oil for frying
Method
- Thinly slice the onion and the snack cucumber making sure the onion is as thin as possible and place in a small bowl. Squeeze the lemon and pour the juice over the onion and cucumber. Add in the samphire and a pinch of salt. Leave to soak for a while.
- Put an egg in a shallow bowl and beat it with a fork. Fill a second shallow bowl with breadcrumbs and a third shallow bowl with flour.
- If you are using a whole fish such as herring, fillet them to create 4 fillets. Dab each fillet dry and dip it into flour, then through the egg and then through the breadcrumbs.
- Put a generous amount of oil in a non-stick frying pan and shallow fry the fillets until golden brown on both sides.
- Mix the diced pickle and chopped fresh dill into the mayonnaise. Season with salt and pepper. Cut the underside of the little gem lettuce and discard.
- Cut open the brioche buns and grill or fry until crispy on the inside. Spread each roll with the pickle mayonnaise and top with the little gem lettuce, crispy herring, fresh dill, pickled onion, cucumber and samphire.
