atlantic herring

In the spring, when Atlantic herring fishing begins, I always prepare these fishes. I fried Atlantic herrings in two ways on the weekend and served them with wild garlic-herb butter and lemon. This is how these fishes are very tasty. Atlantic herring is also the national fish of Estonia.

Preparation time: 20 min fish preparation, 10-15 min frying
Level: easy
Serves: two to four

Ingredients:
1 kg of fresh Atlantic herring
2 eggs
Black pepper and sea salt for seasoning
A small handful of fresh chopped dill
lemon juice to serve
Flour for breading
Olive oil for frying

Wild garlic-herb butter

100 g of room temperature butter
A handful of fresh wild garlic
3-4 basil leaves
A handful of parsley leaf
A handful of dill
A little salt and black pepper

Preparation:
1. Remove the guts of the fish. Half of the fish cut off the head and tail, with the thumb starting from the belly side of the fish push against the backbone, open the fish so that you can remove the backbone and create a fillet. Fillets can also be bought in a ready-made form, but making them is a kind of manual exercise.
2. Season the whole fishes with salt and pepper, half of the fish fillets put skin skin-side down on a plate, shake over the salt and pepper and fresh, chopped dill, and cover with the other fillet so the seasoning remains between the two fish fillets.
3. Put oil in a pan over medium heat, beat two eggs into an omelet, and pour flour on a plate. Bread the assembled herring fillets in flour and egg and fry on both sides until golden brown.
4. Bread whole fish only in flour and fry on both sides for 1-2 minutes
5. To make wild garlic-herb butter, place the herbs and butter in a food processor, season lightly with salt and black pepper, mix and crush to a smooth green mass.
6. Serve the fish warm with herb butter and sprinkle with fresh lemon juice.
Ready !!