Delicious herring bake with boiled potatoes and salad
600-700g fresh herring
About 1½ Tbs dried breadcrumbs
2-3 Tbs margarine
Parsley butter, smoked roe paste, tomato ketchup or split sprats.
Boiled potatoes and salad
Grease the Omnia Pan. Clean, rinse and fillet the herrings. Lightly salt the fillets (skip this if you choose the smoked roe as a filling). Spread the filling you prefer on the fish. Roll up the fish fillets (towards the tail). Lay the roulades closely together in the Omnia Pan in a single layer. Sprinkle with a thin layer of breadcrumbs and dot with margarine. Bake at low heat for about 20 minutes. If you have a meat thermometer, the herring is done when the fish reaches 60-65 °C.
Garnish with dill sprigs before serving.