Amazing herring fillets, baked in cream with dill

In Sweden, herring is one of the popular varieties of fish, not only as a variety of canned goods, but in the natural form.

Chilled fillet of Atlantic herring is included in the range of any Swedish fish shop and there are plenty of great recipes of cooking.

In Russia to find such a fillet is more difficult (especially now), but the dish we suggest you to prepare according to the recipe found in the Swedish magazine "All about LCHF" (3/2014), so good that it stands for bypass of a few fish shops.





So, 3-4 servings we need:

• 600 g herring fillets,
• 75 g butter,
• 3 tbsp olive oil
• large bunch of dill,
• 200 ml whipping cream 35-40% fat,
• rind of one lemon,
• 3 tablespoons almond flour (or grind in a coffee grinder almond),
• salt and pepper.

Preparation:

For starters, let the butter come to room temperature to make it easier to mix with other ingredients.

Meanwhile, finely chop the dill, lemon zest, carefully grind in a blender (or grate, although this is much harder). Add in a creamy olive oil, half of chopped dill, chopped zest, half a teaspoon of salt, pepper to taste and stir well.

Cut the herring fillets from the dorsal fins, and lay the fillets on a cutting Board backs down. Divide mixed butter smooth portions on the fish, spreading it on the wider end of the fillet.

Roll each fillet in roll and place in a baking dish so that they pressed their weight and stays in place. Mix the cream with the remnants of dill, add 2/3 teaspoon of salt, pepper, and pour over the fish with the mixture. Sprinkle with almond flour and bake for 20 minutes in the oven at 200 degrees.

As a side dish very well suited toasted in olive oil cauliflower, drizzled with sauce from the fish, and a salad of fresh vegetables.

 

Cook with love !

P. S. And remember, only by changing their consumption — together we change the world! ©

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Source: lchf.ru/1969