Delicious herring specialities with Nordic character! Our traditional recipes and carefully selected ingredients of the unique sauce variations make these products a very special treat.
Refined with selected high-quality garnish.
NEW: herring specialties with a Nordic character. These products convince through the use of the best ingredients - a treat for daily enjoyment! The traditional recipes of the sauces captivate through the refinement with vegetables such as cucumber cubes, onions, juniper berries and spices. This gives the products an unforgettable taste that you no longer want to miss. These tailor-made portions for the increasingly larger number of smaller households enriches the selection of specialties.
Also this item is made with MSC certified raw material. Enjoy consciously.
Herring fillets in spicy Tomato Sauce
Herring fillets in Barbecue Sauce
Herring fillets in Mustard-Dill-Sauce
Herring fillets in Tomato & Basil Sauce
Herring Fillets in Tomato Sauce
Herring Fillets in Red Pepper Sauce
Herring Fillets in Pepper and Mango Sauce
Herring Fillets in Mustard Dill Sauce
Herring Fillets in Mushroom Sauce
Herring Fillets in Mexican Style Sauce
Herring Fillets in Balkan Style Sauce
Herring Fillets in Italian Style Sauce
SHOPPING LIST FOR 2 SERVINGS:
1 LARSEN Herring in Tomato Sauce
2 Slices white bread
5 T Olive oil
1 Sprig rosemary
1 Red onion
1 Yellow bell pepper
1 Bowl of rucola lettuce
5 T Red wine vinegar
Salt, black pepper, sugar
Level of difficulty: Easy
Preparation time: approximately 15 min.
Cut the white bread into squares the size of hazel nuts. Fry with a little olive oil, a sprig of rosemary, salt and pepper until crisp. Peel a second red onion and cut in into fine strips. Wash a piece of cucumber and a small yellow bell pepper, peel and cut into bite-size pieces. Mix olive oil with red wine vinegar, sugar and salt, and marinate with the vegetables.
Arrange the vegetable salad in bowls. Spoon the herring fillets with the sauce directly out of the tin onto the salad. Sprinkle with crisp bread squares, and season with black pepper from the pepper mill. Garnish with fresh rucola lettuce.
Uwe Meßner’s wine recommendation: Wonderful wines are pro-duced in the gently rolling hills of the Piedmont. In my opinion a good red wine tastes best with this dish.