Julesild II

Name: Julesild II
Yield: 1 portion(s)
Ingredients: Dijon mustard; A little salt; Rye flour; ½ l Vinegar; ½ l Sugar; 1 tbsp Coriander seeds; 15 Black peppercorns; 2 pcs Cinnamon sticks; 2 dl Water; 20 Herring (gutted and the dorsal fin clipped with scissors); 3 pcs Dried ginger; 4 Red onion (halved and cut into thin slices); 5 Bay leaves; 5 pcs Carnations; 6 Allehånds seeds

Lunch

Cook time: 0 min.
Servings: 1 portion(s)

Ingredients for Julesild II

		Dijon mustard
		A little salt
		Rye flour
½	l	Vinegar
½	l	Sugar
1	tbsp	Coriander seeds
15		Black peppercorns
2	pcs	Cinnamon sticks
2	dl	Water
20		Herring (gutted and the dorsal fin clipped with scissors)
3	pcs	Dried ginger
4		Red onion (halved and cut into thin slices)
5		Bay leaves
5	pcs	Carnations
6		Allehånds seeds

Instructions for Julesild II

To prepare the Julesild II recipe, please follow these instructions:

The herrings are lubricated with a thin layer dijon mustard on the flesh side. Fold down so the short ends meet. Herrings dunked on both sides in the rye flour and FRY Brown in oil. All the ingredients for brine is boiled together in 15 minutes, cool and pour the cooled herring.

Herrings must at least draw a day.

Julesild II

Ingredients for Julesild II

Instructions for Julesild II

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