600 g of Baltic herring fillets
100 ml of thickened cream (35%)
1 egg
Rye flour
Salt and white pepper
Butter or oil for frying
Beat the cream and egg together, seasoning with around half a teaspoon of salt and a little white pepper. Place the fish fillets in the cream mixture and allow to stand for at least an hour, but preferably for 12-24 hours to intensify the flavour. Turn the fish occasionally.
Mix the salt and flour together in a dish. Remove the fish fillets one at a time from the egg mixture and drain them slightly.
Reshape them to resemble fish. Coat in the flour and fry in a pan at quite a high temperature until golden brown on both sides, pressing them lightly together while frying.
