KRISTIAN ARPE/PALÆGADE, 2020
10 fillets of white salted herring
(spegesild)
Herring marinade:
1 l organic vinegar
650 g sugar
2 onions
10 bayleafs
20 black peppercorns
A large bundle of dill
Suggested drinks
Beer: Lager; Jacobsen Dark Lager,
Nørrebros Ravnsborg Rød.
Aquavit: Harald Jensen akvavit.
Boil marinade ingredients and cool completely. Place herring fillets in cold marinade and leave in the refrigerator for 30 days.
Remove fillets from marinade and place with the skin side up. Grill the skin side with a gas burner until they are nicely golden. It doesn’t matter if they turn a little dark, they will still taste great.
Arrange fillets on a piece of rye bread smeared with fat and serve with a raw egg yolk, fried Boletus edulis (in French ‘cep,’ in Danish ‘Karl Johan’) mushroom and finely chopped apples.
Garnish with lightly pickled shallot onion rings, bronze fennel and pickled dill from the her-ring marinade.
