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What You Need:
(To Serve: 2 to 4)
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2 fillets schmaltz herring (½ pound), or substitute 2 fillets pickled herring
½ cup flour
2 tablespoons vegetable oil
SAUCE
2 tablespoons butter
6 tablespoons finely chopped onions
½ teaspoon flour
1 teaspoon prepared mustard
¼ cup sour cream
¼ teaspoon salt
Freshly ground black pepper
¼ - ½ teaspoon fresh strained lemon juice
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Translate this recipe:
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| How To Cook: |
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1. Dip the herring fillets into the flour, coating them well on both sides. Then shake them vigorously to rid them of any excess flour. In a heavy 10- to 12- inch skillet, heat the oil over high heat until a light haze forms above it.
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2. Drop in the herring and fry about 2 minutes on each side, turning them over carefully with a large spatula.
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3. When they are golden brown on both sides, transfer them to a heated serving plate and cover them loosely with foil to keep them warm while you make the sauce.
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SAUCE:
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1. In the same skillet, melt 2 tablespoons of butter over moderate heat. Add the chopped onions and, stirring frequently, cook for about 5 minutes, or until they are soft but not brown.
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2. Stir in the flour, then the mustard, sour cream, salt and a few grindings of pepper. Stirring constantly, simmer over low heat for about a minute, or until the sauce thickens lightly.
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3. Off the heat, stir in the lemon juice and taste for seasoning. Pour the sauce into a small bowl or sauceboat and serve at once with the herring as a first course or as part of an appetizer table.
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