Fried Herring with Fried Potatoes

For the marinade, put white wine and vinegar with green new spice, peppercorns, bay leaves, cinnamon stick, cloves, sugar, onion, garlic and 1/2 tsp salt in a saucepan, boil briefly and cool.

Season the herring fillets with salt and pepper, turn them in flour to the other side and roast them in a frying pan with olive oil for two minutes on each side. Remove the frying pan from the stove and pull the fish fillets briefly.

Now place them in a shallow dish that can be closed well (the fish fillets should just fit inside). Pour the marinade so that the fillets are completely covered. Leave to marinate in the refrigerator for at least a day. (It can be left to marinate for up to three days.) Make the potatoes, peel and cool them.

The best way to peel the potatoes is to use a cucumber slicer. Put the lard in a frying pan and fry the potatoes at high temperature until they turn color. Then add the onion and cook until everything is brown. Season with marjoram, pepper, salt or caraway seeds.

Remove the roast herrings from the marinade and serve with the potatoes.

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Tip: Instead of clarified butter, you can also use butter in most cases.

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