Mustard silages

Mustard silversides are a fish delicacy without equal. Combine them with new pots and pans for a delicious combination. At least one herring dish will be served at the Christmas feast.

Ingredients for six

600g herring fillets; Marinette broth 3 dl water 1 1/2dl vinegar 1 dl sugar 1 tbsp salt a bunch of dill sauceSauceBring the stock ingredients to the boil without the dill and boil. Disinfect the glass jar. Wash the herring fillets and place them in layers in the jar with the dill. Pour the liquid over the pan and marinate for 24 hours in cold water. Bring the sauce ingredients to the boil and thicken. Remove the herring fillets from the jar, mix the sauce and serve. Garnish the mustard fillets with dill.