A classic Swedish recipe found in “Kulinarisk Pass”
(Culinary Passport) published by Tupperware in 1970
Herring is one of the very best food sources for vitamin D. Our bodies make this vitamin in sunlight, but in Nordic climate, it’s easy not to get enough. There seems to be more to vitamin D than strong teeth and bones. It’s now thought that vitamin D deficiency might be a factor in many diseases, such as multiple sclerosis and diabetes.
Herring is loaded with EPA (eicosapentaenoic acid) and DHA (docosahexaenoic acid). These fatty acids help prevent heart disease and keep the brain functioning properly. They also seem to be effective in reducing inflammatory conditions, such as Crohn’s disease and arthritis.
Preparation time: 30 min.
Cooking time: 20 min.
Oven temperature: about 215-220° C (420-430° F)
500 g [1,1 lb] small herring, fresh and filleted
8 anchovy fillets
parsley or dill
3 tablespoons tomato paste
5 cl cream (3 tablespoons)
5 cl water (3 tablespoons)
2 tablespoons bread crumbs
30 g margarine (2 tablespoons)
Fill each herring with a mixture of chopped anchovy fillets, parsley/dill and horseradish, and roll them up tightly. Row can also be used to fill the rolls. Place the rolls in greased casserole dish. Mix tomato paste, cream and water and pour it over the fish rolls. sprinkle with bread crumbs and pour melted margarine over the fish.
Place the dish in a hot oven (215-220° C / 420-430° F) for 20 min.
Serve with boiled potatoes.