Herbs in her own jelly

Name: Herbs in her own jelly
Yield: 1
Ingredients: 1 Carrot divided into quarters and then in thin slices; 10 Fresh herring filter; 10 Letknuste black peppercorns; 10 Prunes without stones, divided in half; 2 Letknuste Bay leaves; 2 Parsley roots divided into quarters and then in thin slices; 2 Leeks or onions thinly sliced; 2 twigs Thyme; 2 1/2 dl White wine or dry vermouth; 2 1/2 dl Wine vinegar; 3 Carnations

Appetizers

Cook time: 0 min.
Servings: 1

Ingredients for Herbs in her own jelly

1		Carrot divided into quarters and then in thin slices
10		Fresh herring filter
10		Letknuste black peppercorns
10		Prunes without stones, divided in half
2		Letknuste Bay leaves
2		Parsley roots divided into quarters and then in thin slices
2		Leeks or onions thinly sliced
2	twigs	Thyme
2 1/2	dl	White wine or dry vermouth
2 1/2	dl	Wine vinegar
3		Carnations

Instructions for Herbs in her own jelly

To prepare the Herbs in her own jelly recipe, please follow these instructions:

Sprinkle the herring fillets with 3 tablespoons of salt and let them pull in the refrigerator for 6 hours. Turn on the oven at 180 °. Let the herring drip well. Mix vegetables, prunes and spices in a bowl of 2 teaspoons of salt. Put a layer of the mixture into a refractory dish. Put the vegetable mixture on the meat side of the herring fillets and fold them from head to tail. Put them in the refractory dish. Pour wine and vinegar and cover the dish with foil. Place the dish in the oven for approx. 40 min. Or the vegetables are tender. Allow the herrings to cool completely before serving.

Herbs in her own jelly

Ingredients for Herbs in her own jelly

Instructions for Herbs in her own jelly

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