Ingredients
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Method
-
Cleaning the fish
Scale the fish, rinse them, then cut out the backbone and dorsal fin so that you end up with two fillets.
10 min -
Herb filling
Finely chop the dill and chives, then season them with salt and pepper.
5 min -
Stuffing
Lay one fillet skin-side down on the seasoned rye flour base, spread the herb filling over it, then top with the second fillet.
5 min -
Coating
Gently turn the stuffed fish in the rye flour so that every side is thinly coated.
5 min -
Frying in a pan
Fry the fish in small batches in butter over a medium heat for 3-4 minutes per side, until golden brown.
10 min -
Baking in the oven
Alternatively, arrange them on baking paper without flour and bake at 225 °C for 15-20 minutes.
18 min -
Serving
Serve hot with boiled or mashed potatoes and a fresh salad.
5 min
| Nutrient | Total (4 people) | 1 people |
|---|---|---|
| Energy | 10 kcal | 2 kcal |
| Fat | 0,2 g | 0,0 g |
| of which saturates | 0,0 g | 0,0 g |
| Carbohydrates | 1,1 g | 0,3 g |
| Protein | 0,8 g | 0,2 g |
| Fibre | 0,6 g | 0,1 g |
An estimate calculated from the raw weight of the ingredients. Not included: herring, rye flour, butter. Source: USDA FoodData Central.
Allergens and diets Based on the ingredients, it shows which common allergens the recipe contains and which diets it suits (e.g. gluten-free, dairy-free). For sensitive digestion, high-FODMAP and lactose-containing ingredients are listed separately. For information only; always check the actual products.
Contains: gluten, milk, fish
For sensitive digestion: rye flour (high-FODMAP or lactose-containing ingredients)
The labels are based on ingredient names, for information only and not medical advice. With a severe allergy or condition, check the actual products and ask your doctor.
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