Herring with potatoes and beetroot

Ingredients

• herring: about 100 g
• potato: 1 medium tuber, about 220 g
• beetroot: about 120 g
• herbs: 1 handful, about 20 g

Instructions

1. Boil the potatoes in their skins: they take up no water that way and stay firm. They are done when a knife goes in without effort but the potato does not fall apart.
2. Boil the beetroot separately and whole, with the tail left on: cut, it bleeds its colour into the water and goes pale itself.
3. Fillet the herring: run a knife along the backbone, lift off the top half, then pull the backbone out in one piece — most of the bones come with it.
4. If the herring is very salty, soak it for 20–30 minutes in milk. Milk draws the salt out more gently than water and does not leave the fish watery.
5. Serve the potatoes warm and the herring cold, the beetroot alongside, herbs over the top. Warm against cold is the whole point of this combination.

Nutrition

Contains: Fish

Swaps

• The potatoes can be swapped for 150 g of cooked buckwheat/rice or 180 g of sweet potato.
• For fewer calories, replace half the potatoes with vegetables.
• Vegetables can be swapped for any non-starchy vegetables at the same weight.
• If you don't have fresh vegetables, use frozen ones without sauce at the same weight.

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