Panda's Inventory

Veggie Creamed Herring

Prep Time: 15 minutes
Cooking Time: 10 minutes
Calories per serving: 390
 
servings
  • Herring
  • 2 aubergines
  • 700 ml water
  • 250 ml pickle juice
  • 1.5 tsp salz
  • 1/2 tbsp white wine vinegar
  • 1 sheet nori
  • Sauce
  • 1/2 onion
  • 100 g pickles
  • 100 g heavy cream
  • 100 g quark or yoghurt
  • 1.5 tbsp mustard
  • 10 g chives
  • 1/2 lemon
  • salt, pepper

Refrigerate overnight for a deeper flavor. If using yoghurt and the sauce is too thin, add some Miracel Whip.
  1. 2 aubergines • 700ml water • 250ml pickle juice • 1/2tbsp white wine vinegar • 1 sheet nori
    Cube the aubergine and add to a pot with all the herring ingredients. Bring to a boil and simmer for around 5 minutes, until the aubergine is tender with a slight bite.
  2. 1/2 onion • 100g pickles • 100g heavy cream • 100g quark • 1.5tbsp mustard • 10g chives • 1/2 lemon
    Meanwhile, finely dice the onion and pickles, chop the chives, juice the lemon and mix with the rest of the sauce ingredients. Cover and set aside.
  3. Strain the aubergine and allow to cool.
  4. salt, pepper
    Mix everything together and season to taste.

Refrigerate overnight for a deeper flavor. If using yoghurt and the sauce is too thin, add some Miracel Whip.
Prep Time: 15 minutes
Cooking Time: 10 minutes
Calories per serving: 390
 
servings
  • Herring
  • 2 aubergines
  • 700 ml water
  • 250 ml pickle juice
  • 1.5 tsp salz
  • 1/2 tbsp white wine vinegar
  • 1 sheet nori
  • Sauce
  • 1/2 onion
  • 100 g pickles
  • 100 g heavy cream
  • 100 g quark or yoghurt
  • 1.5 tbsp mustard
  • 10 g chives
  • 1/2 lemon
  • salt, pepper

Refrigerate overnight for a deeper flavor. If using yoghurt and the sauce is too thin, add some Miracel Whip.
  1. 2 aubergines • 700ml water • 250ml pickle juice • 1/2tbsp white wine vinegar • 1 sheet nori
    Cube the aubergine and add to a pot with all the herring ingredients. Bring to a boil and simmer for around 5 minutes, until the aubergine is tender with a slight bite.
  2. 1/2 onion • 100g pickles • 100g heavy cream • 100g quark • 1.5tbsp mustard • 10g chives • 1/2 lemon
    Meanwhile, finely dice the onion and pickles, chop the chives, juice the lemon and mix with the rest of the sauce ingredients. Cover and set aside.
  3. Strain the aubergine and allow to cool.
  4. salt, pepper
    Mix everything together and season to taste.

Refrigerate overnight for a deeper flavor. If using yoghurt and the sauce is too thin, add some Miracel Whip.