Stired herring with rhubarb compot, stewed firenuts and quail cabbage and new potatoes

Cook time: 0 min.
Servings: 1

Ingredients for Stired herring with rhubarb compot, stewed firenuts and quail cabbage and new potatoes

		Freshly ground pepper
		Sea salt
		Small bundle of rhubarb
		Nonoxal
		Rye flour
		Butter or "red dot
		Sugar
		Vanilla sugar
1	bundle	Fresh ground
1	bundle	Fresh burn tear shots
1	bag	New potatoes
1	bundle	Parsley
2½	dl	Whipped cream
8–10		Herring fillets (fresh or frozen)

Instructions for Stired herring with rhubarb compot, stewed firenuts and quail cabbage and new potatoes

To prepare the Stired herring with rhubarb compot, stewed firenuts and quail cabbage and new potatoes recipe, please follow these instructions:

potatoes:
The potatoes are washed thoroughly and scrapped optionally and boiled in leachate water until they are tender.

Dusty firenuts and quail cabbage:
The top shoots from the fire tunnels are peeled off the stem. Remember rubber gloves! The leaves of the quiver cabbage are peeled off the stems. Rinse the leaves thoroughly in several teams of cold water. The leaves are dripped in a door layer, after which the stack of leaves is cut roughly with a knife on a cutting board. Add if necessary. Half a bunch of coarse parsley. The leaves are sautéed (warmed in greasy without burning) in little butter or rapeseed oil until the leaves have softened. Then add 2½ dl. Whipped cream little sea salt and freshly squeezed pepper. It all boils down to a creamy consistency.

Rhubarb compote:
About 200 g sugar and 1 teaspoon. Vanilla sugar is melted in a pan together with approx. ½ dl water. When the sugar layer is melted add 3-4 stems of rubbish rubbish, cut into small pieces of approx. 3 cm. Then the rhubarb is slowly warmed in the pot - without boiling - until they are tender. To remove the acid from the rhubarb, add 1 teaspoon. Nonoxal.

Fried herring:
Rinse the fillets in cold water and turn them in rye flour with sea salt and freshly ground pepper. The herring presents nicely if it turns in the flour with the meat side against each other. That is, the silt fillet is closed so that only the skins are fed flour.

The silk fillets are poured in plenty of butter on the forehead, and it is a good idea to push them lightly with a fork while they are frying, so that they do not "fold out" during the frying. This is repeated after they have been reversed.

The fried herring is served on a plate (about 2 - 3 pieces per person). With a spoon gently put the rhubarb compote upstairs. Next to it are the stewed fire brigades and quail cabbage and the boiled potatoes.