Source : nami-nami.blogspot.fr
Ingredients for 8:
600g Baltic herring fillets (Räimefileed – Clupea harengus membras), or sardines
2 large eggs
4 Tbs milk
200ml all-purpose or rye flour
oil, for frying
10 black peppercorns
5 allspice berries
2 bay leaves
2 Tbs 30% vinegar
1.5 Tbs salt
2 Tbs caster sugar
A note on vinegar – we use the 30% proof vinegar to make this dish in Estonia. Use whatever neutral-tasting vinegar you have, adjusting the amount and aiming for the slightly vinegary marinade.
Fry the fish. Whisk the eggs with milk, dip fish fillets into the mixture, flesh side down. Press both sides of the fish into the flour, shaking off any extra flour.
Heat a tablespoon or so of oil in a heavy frying pan until hot. Place the breaded fish fillets, flesh sides down, onto the pan and fry for a 2-3 minutes, until dark golden brown. Flip gently over and fry the skin side until golden brown. Transfer the cooked fish fillets into a large bowl.
Make the marinade. Peel and thinly slice the carrots and onion (I used my trusty Benriner mandoline slicer). Place the vegetables, peppercorns and allspice berries, bay leaves, salt and sugar into a medium-sized saucepan. Add the water and bring into a boil. Reduce heat and simmer until the carrots are al dente or still have some bite to them. Taste for seasoning – add more salt or sugar, if necessary. The marinade should be quite salty and sugary to have enough potency to flavour the fried fish fillets.
Now add the vinegar and remove the pan from the heat. Again – you want the marinade to be vinegary to flavour the fish, but not so much that the resulting dish would be too vinegary. Let the marinade cool for a 10-15 minutes, then slowly pour the whole thing (including the carrots, onions and the seasoning) over the fried fish.
Cool completely, then cover and transfer into the fridge for at least 8-10 hours or overnight. These keep in a fridge for a week or so.
Serve with: dark rye bread or boiled potatoes