Ingredients with Measurements:
- 4 fresh herring fillets
- 1/2 cup all-purpose flour
- Salt and pepper to taste
- 2 tablespoons vegetable oil
- 1/2 cup heavy cream
- 2 tablespoons capers, drained and rinsed
- 1 tablespoon lemon juice
- 1 tablespoon chopped fresh parsley
Special equipment needed:
- Large non-stick skillet
Step-by-step instructions:
1. Rinse the herring fillets under cold water and pat dry with paper towels.
2. Season the flour with salt and pepper in a shallow dish.
3. Dredge the herring fillets in the seasoned flour, shaking off any excess.
4. Heat the vegetable oil in a large non-stick skillet over medium-high heat.
5. Add the herring fillets to the skillet and cook for 3-4 minutes on each side or until golden brown and crispy.
6. Remove the herring fillets from the skillet and place them on a paper towel-lined plate to drain any excess oil.
7. In the same skillet, add the heavy cream, capers, and lemon juice. Stir to combine.
8. Cook the sauce over medium heat for 2-3 minutes or until slightly thickened.
9. Serve the herring fillets with the lemon-caper sauce on top.
10. Garnish with chopped fresh parsley.
- Time:
Preparation time: 10 minutes
- Cooking time: 10 minutes
Temperature:
- Medium-high heat for cooking the herring fillets
- Medium heat for cooking the sauce
Serving size:
- 4 servings
Nutritional information:
- Calories per serving: 298
- Fat per serving: 19g
- Protein per serving: 18g
- Carbohydrates per serving: 11g
- Fiber per serving: 1g
- Sugar per serving: 1g
Substitutions for ingredients:
- You can use any type of white fish fillets instead of herring.
- You can use cornstarch instead of flour for a gluten-free version.
- You can use half-and-half instead of heavy cream for a lighter sauce.
Variations:
- Add some minced garlic to the sauce for extra flavor.
- Use lime juice instead of lemon juice for a different citrus flavor.
- Add some chopped fresh dill to the sauce for a more herbaceous taste.
Tips and tricks:
- Make sure to pat the herring fillets dry before dredging them in the flour to ensure a crispy crust.
- Don't overcrowd the skillet when cooking the herring fillets to prevent them from steaming instead of frying.
- Use a non-stick skillet to prevent the fish from sticking to the pan.
Storage instructions:
- Store any leftover herring and sauce in separate airtight containers in the refrigerator for up to 2 days.
Reheating instructions:
- Reheat the herring fillets in a preheated oven at 350°F for 5-7 minutes or until heated through.
- Reheat the sauce in a small saucepan over low heat, stirring constantly, until heated through.
Presentation ideas:
- Serve the herring fillets on a bed of sautéed spinach or roasted vegetables for a colorful and nutritious meal.
- Garnish the dish with lemon wedges and additional capers for a pop of color.
Garnishes:
- Chopped fresh parsley
- Lemon wedges
- Additional capers
Pairings:
- Serve with a crisp white wine such as Sauvignon Blanc or Pinot Grigio.
- Serve with a side of roasted potatoes or crusty bread to soak up the sauce.
Suggested side dishes:
- Sautéed spinach
- Roasted vegetables
- Crusty bread
- Roasted potatoes
Troubleshooting advice:
- If the herring fillets are sticking to the pan, try adding more oil or using a non-stick skillet.
- If the sauce is too thick, add a splash of milk or cream to thin it out.
- If the sauce is too thin, cook it for a few more minutes until it thickens to your desired consistency.
Food safety advice:
- Make sure to cook the herring fillets to an internal temperature of 145°F to ensure they are fully cooked.
- Store any leftover herring and sauce in separate airtight containers in the refrigerator for up to 2 days.
Food history:
- Gebratener Sahnehering mit Zitronen-Kapern-Sauce is a traditional German dish that is typically served during the summer months when fresh herring is abundant.
Flavor profiles:
- The herring fillets are crispy and savory, while the lemon-caper sauce is tangy and slightly creamy.
Serving suggestions:
- Serve the dish as a main course for lunch or dinner.
- This dish pairs well with a light salad or soup as a starter.
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Region: German