Herrings with acid cream recipe

 

  1. Wash the herring fillets under the running water and let them drain. Place them in a wide container, cover them with the milk and let them sit for 2 or 3 hours.
  2. Peel the onions and grate them; place them in a tilted plate, salt them and allow draining for 10 minutes.
  3. Drain the fish fillets and put them in the pressure cooker. Add the bay, the onions, thyme, pepper and allspice. Cover them with the wine and salt.
  4. Close the pot and pressurize it in high heat. As soon as the valve begins to ring, reduce the heat to a minimum and cook for 4 minutes. Turn heat off, allow steam to escape and open the pot.
  5. Drain the herrings carefully using a spatula and place them in a dish.
  6. Strain the cooking juice and pour it back in the pot. Mix it with the cream and lemon juice and sprinkle with freshly ground pepper. Allow the sauce to boil briefly and distribute it over the herrings, season them with the dill and serve immediately.
-  4 tbsp of liquid cream
-  400 g of herring fillets
-  70 ml of dry white wine
-  500 ml of milk
-  Salt and pepper
-  2 onions
-  1 bay leaf
-  4 sticks of fresh thyme
-  1 tbsp of black pepper grain
-  2 tbsp of lemon juice
-  1 tbsp of dry dill

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