| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Eggs |
Dutch |
Fish |
4 |
Servings |
INGREDIENTS
|
|
Stephen Ceideburg |
| 4 |
|
Good-sized fresh herring (about 1 1/2 pounds), cleaned and boned |
| 1/2 |
ts |
Salt |
| 3 |
oz |
Butter |
| 4 |
|
Shallots, chopped |
| 1 |
c |
Plain yogurt |
| 4 |
|
Eggs, separated |
| 4 |
lg |
Potatoes, boiled and mashed |
| 1/2 |
ts |
Sugar |
INSTRUCTIONS
Adapted from "Seafood", by Alan Davidson (Simon and Schuster, 1989).
According to Davidson, this rich dish of her- ring, eggs and potatoes
serves 4 Dutchmen or 6 others.
Sprinkle the boned herring with half the salt, let stand 5 minutes, then
rinse quickly and soak in cold water to cover for 1 hour.
Melt 2 teaspoons of the butter in a skillet over low heat and cook the
shallots until translucent.
Combine with a third of the yogurt in a bowl.
Drain the fish, cut into bite-size pieces, and add to the bowl with the
shallots and yogurt.
Preheat the oven to 350 degrees F. Melt the remaining butter in the skillet
over low heat and stir in the remaining yogurt, egg yolks and mashed
potato.
Remove from the heat.
Beat the egg whites and fold them into the mixture; season with the sugar
and the remaining salt.
Spread half the potato mixture in a buttered baking dish, top with the
herring mixture, and spread the remaining potato mixture on top.
Bake 45 minutes.
PER SERVING: 725 calories, 35 g protein, 59 g carbohydrate, 40 g fat (17 g
saturated), 348 mg cholesterol, 355 mg sodium, 1 g fiber.
Jay Harlow writing in The San Francisco Chronicle, 12/18/91.
Posted by Stephen Ceideburg
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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