Thursday, September 22, 2011


yields four servings

Four 9-11 oz. herrings, filleted so that the backbone is removed, but the back is still held together in one piece
3.5 oz. finely chopped bacon
2 small turnips, finely diced

½ small celeriac, finely diced

1 carrot, finely diced
1 apple, finely diced
one handful of parsley

Fry the bacon in a hot pan until it is crispy. Add the celeriac and turnip and sizzle until the vegetables start to become tender. Transfer the mixture to a bowl and add the apple, carrot and parsley.

Brush a bit of mustard onto the inside of the fish and sprinkle with salt. Fry in a neutral type of oil in a hot pan with the meaty side facing downwards until it turns a light golden brown color and the meat falls off the bone, usually around 7 minutes.

Arrange the fish on the plate with the bacon, vegetable and apple mixture on top.

bacon recipe courtesy of: Martin Norstrøm, New Scandinavian Cooking, Geitmyrsveien 7, N-0171 Oslo, Norway

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