Pan‑fried Herring with Mashed Potatoes and Salad

Ingredients

• 600 g herring fillets
• 4 tbsp flour
• 4 Sage leaves
• Olive oil (extra virgin)
• apple cider vinegar
• butter
• Salt
• Pepper (freshly ground)
• Nutmeg (freshly grated)
• 1 kg potatoes (starchy cooking type)
• 150 ml milk
• 2 red bell peppers
• 2 tbsp capers
• 100 g black olives
• 1 bundle arugula
• 1 Red Onion

Instructions

1. 1.

   Cook the potatoes in plenty of water for 20‑30 minutes until tender, peel and mash with a potato masher. Stir in 1 tbsp butter and the milk. Season with salt, pepper and nutmeg.

2. 2.

   Rinse the herring fillets under running cold water and pat dry with kitchen paper, then season with salt and pepper and coat in flour. Gently tap off excess flour.

3. 3.

   Wash the bell peppers, halve them, remove seeds and cut into pieces. Heat 1 tbsp oil in a pan and sauté the peppers for 3‑4 minutes while stirring. Set aside to cool.

4. 4.

   Peel and chop the onion. Rinse capers under running water. Wash arugula, dry by spinning and cut into pieces; combine with warm pepper mixture, onion, capers, olives, 3 tbsp oil, 2 tbsp apple cider vinegar, salt and pepper in a bowl and mix well.

5. 5.

   Heat 3 tbsp oil and 1 tbsp butter in a pan and fry the herring fillets with sage leaves over medium heat until golden brown on both sides. Plate mashed potatoes and salad, top with fried herring, garnish with sautéed sage and serve immediately.