Recipes with Fish mustard flour

Danish fish nuts

Sprinkle the fish nuts with boiled water to a thick porridge. Add vinegar, sugar and then whipped cream until the mustard is a fountain. The mustard pulls for 1 hour, add if necessary. More cream. The mustard can last 2-3 weeks in the refrigerator.

Krølle-Bølle Herring

The diluted herring is turned into the rye flour and roasted in butter. Put in a dish. The onions are peeled and cut into slices which are roasted in butter. Sprinkle with a little coarse salt during frying. The soft onions are laid on top of the herring.