Herring Casserole with Cheese and Egg
A herring casserole with cheese and egg adds variety to the low‑carb kitchen. Tomatoes and herbs provide a pleasant freshness in this recipe.
Ingredients
- 250 g cocktail tomatoes
- 4 herring fillets (ready for cooking, skin on, headless)
- Salt
- black pepper (freshly ground)
- 1 bunch herbs (e.g., parsley, mint, lemon balm, basil, thyme)
- 100 g cheese (e.g., Gruyère)
- 300 ml heavy cream
- 3 eggs
- 1 tsp organic lemon zest
- 4 tbsp crème fraîche
- nutmeg
- 1 tsp butter
Instructions
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1.
Wash the tomatoes, halve them and remove the stems. Rinse the herring fillets, pat dry, and season both sides with salt and pepper.
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2.
Wash the herbs, shake off excess water, pluck the leaves from the stems, and finely slice them. Grate the cheese and whisk it together with the cream, eggs, lemon zest, half of the sliced herbs, and crème fraîche; season with salt, pepper, and nutmeg.
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3.
Grease a baking dish with butter, line the bottom with the herring fillets, pour the egg‑cream mixture over them, top with tomatoes, and bake in a preheated oven at 180 °C (fan 160 °C; gas: level 2–3) for about 25–30 minutes. Sprinkle with the remaining herbs before serving.
