Fried Herring with Savoy Cabbage

Herring is healthy, always in season and not an endangered specie, so we should eat a lot of them.

4 people


2 tbsp olive oil
800 g potatoes
½ head of Savoy cabbage

4 tbsp natural yoghurt 10 per cent
4 tbsp finely chopped chives
Salt and freshly ground pepper

100 g rye flour
Salt and freshly ground pepper
12 herrings, fileted
20 g butter


PREHEAT THE OVEN to 200°C/400°F/gas mark 6.

RINSE THE POTATOES, cut in cubes, and shift them in the oil. Put them in ovenproof ovenware, and bake in oven for 30 minutes.

SHRED THE SAVOY COARSELY and place it and the potatoes in the ovenware and shift thoroughly. Return the ovenware to the oven for an additional 10 minutes. Mix once in a while.

MIX YOGHURT AND CHIVES, and season to taste with salt and pepper.

MIX RYE FLOUR, SALT AND PEPPER on a piece of baking paper. Turn herring filets in the flour mix until they are fully coated and fry in butter for a few minutes on each side.

SERVE WITH CHIVE CRÈME, potatoes, and savoy.

PHOTO BY Lars Ranek

Trine Hahnemann