Delicious herring bake with boiled potatoes and salad
1 1/4-1½ lbs 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 filet the herrings. Lightly salt the filets (skip this if you have chosen smoked roe as a filling).
Spread the filling you prefer on the fish. Roll up the fish filets (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 150-160 °F.
Garnish with dill sprigs before serving.