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From the coast of Lake Superior you can buy freshly caught herring. There they know many ways to cook the herring. Here are eight tasteful different ways, turning them from ordinary fish to gourmet fish.

Frank Sander & Herring

GOLDEN HERRING

For 4 persons you will need:

4    fresh herrings
     Salt
   Large chopped onion

2-3    Tbsp flour
2    tsp curry
2    Tbsp butter or margarine
2    Tbsp oil
1    lemon
     Parsley

This goes well with:  glazed small onions, green salad, mashed potatoes.  Also, sliced and fried apple  slices taste good with it.

To Prepare:

Clean out the herring, cut heads off and fins back.  Wash thoroughly.

Salt herring inside and out.

Fill inside of herring with chopped onions.

Mix flour and curry.  Roll the fish in the mixture, pressing gently against the fish.

Heat butter or margarine and oil in a pan.  Fry herring 4-5 minutes on each side, at medium heat.

Place herring on warmed plate decorated with lemon and parsley.

~Frank Sander

FRESH FIELD TRIP HERRING

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        Feeds four people

        you need :

        Four   fresh cleaned  herrings

        1/8     Liter 2% milk

        4     slices of toasted   bread

             Two eggs

             Salt

            And one bouillon cube

            Black pepper

            Dust of cayenne pepper

        8     spoons of chopped parsley

        Two spoons of melted butter

        Six  spoons of oil

Accompanied with tomato salad, green onions, and white bread with butter and for a drink a beer of your choice.That’s how you have to do it.

Rinse herring inside and out. Dry it with paper towels.

Warm up milk and put in toasted bread to soften it up Then, add eggs, salt, bouillon, two peppers, and parsley and butter.  Stir with a spoon.

Fill the Herring with the filling.  Lay the filled herring with the back down on a pan. Put it on barbecue grill and then cook on a heated up barbecue for about 15 minutes.  When the filling is firm, flip to the other side. ~ Frank Sander

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For 4 persons you need:

1    stick herbed butter

1    tsp parsley

    Chives, Dill  chopped

    Onion powder

    Salt/white  pepper

Also:

4    herrings,     fresh

1    lemon, juice

    Salt, white pepper

2    Tbsp sunflower oil

To decorate:

1    lemon & parsley

This goes well with: aluminum foil baked potatoes, white bread and a strong white wine.

How to prepare:

Beat the butter till soft.  Mix in spices and chopped herbs. Mix it in right.  Roll it on waxed paper to form a 1” log.  Put it in freezer till hard.

Clean out the herring.  Cut the fins back.  Wash thoroughly and dry.  Rub with lemon juice.  Put in salted water for 5 min.  Take out and then dry with paper towel.

Rub herring in oil.  Place on heated bbq grill.  Let it turn brown on each side. Brush oil on fish at intervals , turning.

Place on a pre-warmed plate, decorated with sliced lemons and parsley & sliced butter logs.  ~ Frank Sander

Preparation time:
25 minutes

For 4 persons you will need:
8    small herring
      Salt   
3    bundles of fresh  di ll
     Margarine  for  casserole
2    cups whipping cream
Fresh milled black pepper
Goes well with: cooked peas, parsley covered potatoes.

How to prepare:  Clean out herring, cut off head and fins.  Take off backbone.  Wash and salt the herring.  Chop  the dill coarsely.

Rub margarine on bottom of dish.  Carpet the bottom with dill.  Lay herring into the dish, alternating herring in the dish.  Add more dill on the herrring.

Warm up the whipped cream.  Just before it starts to boil, pour over the herring.  Sprinkle salt and pepper on top. Cover the dish with aluminum foil and bake herring on middle shelf in preheated oven at  350° for 15 - 20 minutes. Sprinkle  fresh dill on top .  Serve.  ~ Frank Sander

Have the fun of pickling your own herring.  These herrings are specially spiced and taste well with fresh peeled potatoes and butter.  Also, it tastes great with knackebrot  (Swedish dry bead).

Preparation time:  
60 min.
Time to pickle:
 7- 10 days

8    small herring

½    Tbsp salt

6    cups vinegar

Spice Mix:

60    gr salt

40    gr sugar

35    gr brown sugar

3    bay leaves

2    tsp coarse black pepper, ground

2    tsp coarse white pepper, ground

1    tsp ginger

4    cloves garlic, peeled and quartered

1    Tbsp Mustard seeds

Clean the herring.  Cut the head and fins off.  Wash from the inside.  Place in a large crock or casserole dish.  Put salt on them and vinegar so that they are totally covered.  Store 1-2 days in a cool area.  Take herring out of vinegar. Pour vinegar out.  Clean the crock or dish.  Mix spices together.  Layer spices in crock , alternating herring next, then spices, ending with spices on top.  Put a plate on the herring and put a heavy rock on the plate to weight it down.  Put in refrigerator for 6-8 days.  Then you can eat the herring. ~ Frank Sander

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For 4 persons you will need:

        8    small fresh herring

        2    tsp salt

        2    Tbsp butter or  margarine

        4    tsp mustard

        1    tsp wine vinegar

        1    tsp sugar

        3    Tbsp fine chopped dill

        4    Tbsp whipped cream

        1    Tbsp bread crumbs

Goes well with:  pumpernickel d ark bread or mashed potatoes.

How to Prepare:  Clean out herring and fillet the herring.  Wash under cold water.  Salt inside.   Grease casserole dish with butter or margarine.  Roll up the fillets, skin side up and lay in the dish.  Mix mustard, vinegar, sugar, dill and whipped cream to make sauce.  Pour over herring.  Let stand for 10 minutes.  Sprinkle bread crumbs on top and place dabs of margarine on it .  Put in preheated oven on middle shelve for 40 min. At 350°.  Serve hot or cold. ~ Frank Sander

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For 4 persons you will need:

4    big fresh herring

    Salt

1    Tbsp mustard

Filling:

3    hard boiled eggs

1    onion

1    bundle dill

    Salt/white pepper

Also you need:

3    Tbsp butter or margarine

1    egg

    Salt

3    Tbsp bread crumbs

Goes well with:  green salad and mashed potatoes.

To Prepare:  Clean and wash herrings and fillet them.  Salt herring.  On meat side, wrap a thin layer of mustard.  For the filling:  peel eggs, onions and washed dill.  Chop all , mix together.  Add salt and pepper.  Grease casserole with butter or margarine.  Lay1/2  fillets in pan.  Cover with filling for middle, than add last ½ of fillets on top.  Beat eggs, brush on top of fillets.  Sprinkle with bread crumbs.  Add more dabs of butter and margarine on top.  Bake at 250 degrees on mid shelf of oven for 30 minutes.  ~ Frank Sander

FRANK’S FILLED LAKE SUPERIOR HERRING POCKETS  Preparation time: 45 minutes For 4 persons you need: 8    small fresh herrings     1    tsp salt

Filling:

    1    stick butter or margarine

    3    Tbsp fine chopped onions

    2    Tbsp fine chopped pickles

    1    Tbsp fine chopped capon

    1    bunch of chopped parsley

        Black pepper

 Bread crumb mix:

    1    cup bread crumbs

    1    tsp salt

    3    Tbsp oil

    3    Tbsp butter

Goes well with:  carrot salad and sliced white cabbage and mustard or citron dressing.

How to prepare:  Clean the herring.  Cut off the heads and fins.  Pull out the main bone.  Wash the herring and let them drain from upside down plate.  For the filling:  beat the butter or margarine  till soft. Add the rest of the filling ingredients and black pepper.  Mix in.

For the breading:  mix bread crumbs with salt.  Dip herring in mix  on the skin side.  On the other side , salt.

Put filling on meat side of herring.  Fold herring over like a pocket and stick ends together with a toothpick.

Heat oil in frying pan and fry the herring pockets to a crunchy golden brown.  Put 1 Tbsp of warmed up butter over herring.  ~Frank Sander