Stegt sild i eddike is a traditional Danish dish made of fried herrings in vinegar sauce. The herrings are floured and then browned in a pan with butter and onions. An acidic sauce made with white wine vinegar and sugar is then added. The dish is served hot or cold, often accompanied by dill or wild fennel to add a touch of freshness.
Cut the herrings in half, carefully removing the bones
Coat them in flour on both sides
In a large pan, melt the butter and place the herrings in it, allowing them to gently turn golden over low heat
Once this process, which should last about 20 minutes, is complete, place the herrings on a plate covered with sliced onions
While the fish is cooking, prepare the sauce by reducing a liter of water, vinegar, and sugar over low heat for about half an hour
When ready and slightly cooled, pour it over the sautéed herrings and garnish the serving dish with sprigs of dill or wild fennel
The herrings should rest for a few hours before serving
Pan
Whisk
Bowl
Store leftover herrings in the refrigerator for up to 2 days.
The herrings can be served hot or cold, depending on personal preference.
Danimarca
| Energy (kcal) | 193.39 |
| Carbohydrates (g) | 6.27 |
| of which Sugars (g) | 2.78 |
| Fat (g) | 12.59 |
| of which Saturates (g) | 3.07 |
| Protein (g) | 10.59 |
| Fiber (g) | 0.22 |
| Sale (g) | 0.12 |
