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Marinated fried herring on red butterhead lettuce with red onion rings, finely diced pumpkin and skin-on potatoes.

Marinated Fried Herring with Salad and Potatoes

Marinated fried herring on red butterhead lettuce with red onions and finely diced Hokkaido pumpkin. Served with rosemary potatoes and a dressing made from herring brine, lime, rapeseed oil and tarragon.

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ANutri-Score
Nutrition per serving
Not availableIron
8.1 gFibre
Not availableEnergy
25 gProtein
62.1 gCarbohydrates
Not availableFat
All nutrition per serving
Energy
Not available
Protein
25 g
Carbohydrates
62.1 g
Fat
Not available
Fibre
8.1 g
Salt
Not available
Iron
Not available
Calcium
Not available
Vitamin C
Not available
Jump to instructions

STEP BY STEP

Let's make something delicious.

  1. 01

    Scrub the potatoes thoroughly and cook them in their skins in a little salted water with the rosemary until just tender.

  2. 02

    Cut the lettuce into bite-sized strips and arrange on plates. Slice the onions into rings and scatter half over the lettuce. Pour half of the herring brine over the salad. Place the fried herring fillets on top and cover with the remaining onion rings.

  3. 03

    Dice the pumpkin very finely and add it to the remaining brine. Rinse the lime under hot water. Add the grated lime zest and squeezed juice to the pumpkin along with the rapeseed oil and tarragon leaves. Distribute the mixture evenly over the fried herring and salad. Sprinkle with pepper and serve with the potatoes.

Nutrition & sources

Publisher: meala GmbH

Nutrition based on BLS & additional sources. per serving

Nutrition is calculated from ingredient quantities and linked food composition data, per serving. Sources include the German Nutrient Database (BLS) and additional sources. Estimated quantities, product differences and preparation can affect actual values. Cooking losses and water absorption are not modelled separately. Missing values are left unspecified. Values are calculated estimates, not laboratory measurements.

Sources: BLS, additional food databases.

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Topic images marked with the AI symbol were created with AI and show fictional people. Recipe images are illustrative. Nutrient values are calculated estimates per serving. A serving uses the portion size recorded in the recipe; changing the number of servings does not change the values per serving.

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