Stegt Sild I Eddike

Preparation:

Preparation: Cut the herrings in half, carefully pinning them. Roll them in flour on both sides. In a large saucepan, melt the butter and place the herrings in it which, over low heat, will gently take on a golden colour. Once this operation has been completed, which should take about 20 minutes, arrange the herrings on a plate covered with sliced onions. While the fish are cooking, prepare the sauce which consists in reducing a liter of water, vinegar and sugar over low heat for half an hour. When it is ready and warmed up, pour it over the sautéed herring and decorate the dish with sprigs of dill or wild fennel. The herrings must rest a few hours before serving.