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Cooked by: Chef / Ethnicity: Icelandic cuisine / Last Modified: 3/24/2004 / Number of Servings: 6 |
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Directions: Peel potatoes and cook until soft. Drain and mash or rice the
potatoes. Cover bread with milk and let stand for a few minutes. Mix
together the potatoes, grated onion, bread, and milk. Season with
salt and pepper. Add melted butter and beaten egg yolks. Beat egg
whites stiff and fold in. Butter a ring mold and sprinkle with bread
crumbs. Put potato mixture into mold and bake in a moderate oven
(375F) until nicely browned.
Turn out on serving platter. While potato ring is baking, clean,
bone, rinse and fillet herring. (Frozen herring fillets may be
used.) Cut fillets in pieces and cook in boiling salted water only
until tender. Carefully remove and drain herring and place in center
of potato ring. Pour lemon sauce over herring and serve.
For lemon sauce: Melt butter or margarine and add flour. Stir until
well blended. Add fish broth slowly, stirring constantly. Beat egg
yolks and add salt. Add to sauce, a little at a time, stirring
briskly. Do not boil after eggs are added. Add strained lemon juice.
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