Recipes with Onion

Carol herring

In as little water as possible to boil a carrot, cut into cubes. They will be standing in the water until it is cold. The fillets out in a bowl and pour over with a dressing of oil, vinegar and 1 dl. carrot water, touched up with curry. Garnish with carrot, on

French mustard herring

Herring fillets cut into pieces and place on a platter. Vinegar, mustard, sour cream and sugar is stirred together and poured over. The eggs are cut into slices or both and are added at the edge of the dish. Thick onion rings passed herring and sprinkled

French fadsild

The fillets cured for 10 min. are added neat in a gratinfad. A pickle cooked by 1 dl. water, vinegar, onion and spices; cooking time 10 min. a little sugar may be added prior to sheeting are strained and poured over the fillets. The dish covered with foil, and

Cream Herring 3

Pour the marinade from the herring and cut them into pieces and put them in a bowl. Put the chopped onion and Apple pieces. Grate ræddiken and mix it in the cream which is then poured over. Let it stand for a few hours.

Spring herring in Curry

Herring fillets cut into suitable pieces. Cut the onions and 2 of the eggs, sliced. Put herring, eggs and onions layered in a half deep casserole dish. Whip the cream stiff and mix it with mayonnaisen. Flavor it with salt, pepper, Curry and lemon juice. The he

Fisherman's woman's summer salad

Chop the potatoes and onion well and add the grated horseradish. Pipe mayonnaisen along with the stiff whipped sour cream and pour over potato mixture. Stir well and taste the mass with salt and pepper. Fill it in a square shape, which is lubricated with oil.

Warm marinated herring

Stir in vinegar, water, sugar and a little salt and pepper together and season with balsamic vinegar. Arrow the onions and cut them into slices. Give them if necessary. a rehash so that the flavor diminishes. The herrings go after for little legs and sprinkle

Kalles fried herring

The herrings are boned, rinsed and lubricated inside with the mustard and salt. Closed together and paneres. FRY light brown and place in a serving dish and pour over with the vinegar. Garnish with parsley and onion rings.