Bratheringe
A popular dish from northern Germany made of fried fresh herrings that marinate for several days before serving. Serve with fried potatoes.
Region Mecklenburg-Vorpommern
Ingredients
- 4 fresh herrings ready to be cooked
- salt and pepper
- 1 tbsp sugar
- flour
- butter or oil for frying
- 1 cup red wine vinegar
- 1 cup vegetable broth
- 2 bay leaves
- 3 cloves
- 10 black peppercorns
- 1 tbsp mustard seeds
- 8 oz jar mixed pickles drained
- 8 oz jar cocktail onions
- 4 hot chilies
Instructions
- Salt and pepper the herrings and coat them with flour.
- Heat the butter/oil in a frying pan and fry the herrings golden brown. Let them drain on paper towels.
- Combine vinegar, vegetable broth, spices and sugar in a pot and boil. Let it cool off. Put the herrings in a bowl, add the well-drained and sliced mixed pickles, cocktail onions and chilies and cover with the broth.
- Store covered in a refrigerator for several days. Serve with fried potatoes.
