👨‍🍳 作り方

1. 1

   Pat the cleaned herring dry with paper towels. In a shallow dish, mix the rye flour with 1 tsp salt and 0.5 tsp black pepper.

   💡 プロのコツ: Drying the fish is crucial for a crispy coating.
2. 2

   Dredge each herring in the seasoned rye flour, shaking off any excess. Ensure the fish is evenly coated.

   💡 プロのコツ: Don't overcrowd the pan; fry in batches if necessary.
3. 3

   In a large skillet, melt the butter with the vegetable oil over medium-high heat. Once the butter is foamy, carefully place the floured herring in the skillet.

4. 4

   Fry the herring for about 4-5 minutes per side, until golden brown and cooked through. Remove from skillet and set aside on a plate lined with paper towels.

   💡 プロのコツ: The fish is cooked when the flesh flakes easily with a fork.
5. 5

   While the fish is frying or resting, prepare the mustard sauce. In a small saucepan, gently heat the heavy cream over medium-low heat. Do not boil.

   💡 プロのコツ: Warm the cream slowly to prevent scorching.
6. 6

   Whisk in the Dijon mustard, white wine vinegar, and chopped dill. Season with a pinch of salt and pepper to taste.

   💡 プロのコツ: Adjust mustard and vinegar to your preferred tanginess.
7. 7

   Serve the hot fried herring immediately, drizzled with the warm mustard sauce and garnished with fresh dill. Traditionally served with boiled new potatoes.

   💡 プロのコツ: This dish is best enjoyed fresh.