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Harengs À La Lyonnaise

French.Palate's picture
  Butter 30 Gram (2 oz)
  Onions 2 Large, sliced
  Plain flour 2 Tablespoon
  Herrings 4 , cleaned
  Dry white wine 2 Tablespoon
  Parsley 2 Tablespoon, chopped
  Salt To Taste
  Pepper To Taste

Melt the butter in a pan, add the onions and fry until golden.
Drain on kitchen paper.
Season the flour with salt and pepper and use to coat the herrings.
Fry in the fat remaining in the pan until well browned.
Arrange on a warmed serving dish.
Return the onions to the pan and pour in the wine.
Bring to the boil and cook for 2 minutes.
Sprinkle in the parsley, then pour over the herrings.
Serve immediately.

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