Herring Fillet with Herb Crust and Beet Puree

For the herring fillets, season the fillets with salt and season with pepper. Mottle only the flesh side, drag through the egg, place in the kitchen herbs and press them smooth. The skin side remains as it is. Fry the fillets on both sides in clarified butter over a low fire for three minutes each. Remove fillets and keep warm.

For the beet puree, chop the caraway seeds with a little brown butter and sauté with onion in remaining brown butter. Add the beet cut into coarse cubes. Then whisk the whole in a cutter and season with pepper and salt.

Serve: Serve herring fillets with beet puree.

Tip: Instead of clarified butter, you can also use butter in most cases.

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