Harlinger Haringschotel

Harlingen baked herring

Preparation info

  • Serves


    Dutchmen or Six others
    • Difficulty


Appears in

North Atlantic Seafood

By Alan Davidson

Published 1980

  • About



Fillet the herring and steep the fillets in cold water for an hour, then drain them and cut them into small chunks. Melt a quarter of the butter in a pan and fry the shallots in this until translucent. Remove them and let them cool, then mix them with a third of the yoghourt and all the fish. (You may, incidentally, use sour cream instead of yoghourt. The Dutch themselves are starting to use it