Marinated Onion-Brathering

Ingredients

• 1 kg small green herring (ready‑to‑cook, head removed)
• 1 lemon (juice)
• Salt
• Pepper (freshly ground)
• 3 tbsp Flour
• clarified butter (for frying)
• 150 ml wine vinegar
• 50 g sugar
• Salt
• 1 tbsp mustard seeds
• 2 onions

Instructions

1. 1.

   Trim the fins of the herrings, drizzle with lemon juice and let sit for about 30 minutes. Season the herrings with salt and pepper and coat them in flour.

2. 2.

   Heat clarified butter in a pan and fry the herrings 3‑4 minutes per side until golden brown. Remove from the pan and place them side by side in a sufficiently large dish to cool.

3. 3.

   Bring about 400 ml water, wine vinegar, and mustard seeds to a boil for the sauce. Peel the onions, slice into thin rings, add them, and simmer together for 2‑3 minutes before letting cool.

4. 4.

   Pour the marinating liquid over the herrings (they should be covered) and cover; refrigerate overnight.