Believe it or not this is classed as a fast food in Sweden. It is mainly found along the coastal regions. I first tried this dish in a town called Kåserberga in southern Sweden. It was one of the most comforting meals I have had, partly because I was completely freezing and yearning for some stick to your ribs food, this did not disappoint. Some may find the combination strange but it is extremely Scandinavian to have the sweet lingonberry jam as a condiment alongside mash potatoes. If you love fish I urge you to try it. This meal serves two people happily, so if you would like this as a family meal, double the quantities. Herring is one of the most affordable and sustainable fish available but is you cannot get hold of herring, mackerel works as an excellent substitute.
You will need:2 herrings, filleted (your local fish monger will be happy to do this for you)
6 tablespoons of plain flour
6 tablespoons of bread crumbs
½ teaspoon of white pepper
1 teaspoon of salt
2 tablespoons of butter
Each fillet begins the coating process with a light seasoning of salt and cracked black pepper, this is roughly a pinch of each per fillet.
You will require three plates, one for the egg, one for the flour and the third for the bread crumbs. Dip each fillet into the flour making sure to shake off the excess. Whisk the egg and dip each fillet into the egg. Mix the teaspoon of sea salt and white pepper with the bread crumbs and dip the fillets into them.In a large frying pan add one tablespoon of butter and turn on the heat to medium, when the butter is bubbling add the fillets a cook until golden brown, this should take three to five minutes. When you turn over the fillets to brown the other side add the second tablespoon of butter to help the other side brown. Remove from the pan onto kitchen paper to drain any excess fat.
Serve these breaded lovelies with the perfect mash and lingonberry sauce, if you cannot find this, substitute this with cranberry or redcurrant sauce.
The Perfect Mash
You will need:
2 tablespoons of butter
100ml of double cream
100ml of whole milk
1 egg yolk
2 tablespoons of salt
1 teaspoon of white pepper
1 teaspoon of freshly grated nutmeg
Bring a large pan of water to the boil; add the salt and the potatoes. The salt will penetrate and season right the way through the potato, so you will not need to season once the potatoes have been drained and mashed.
Boil until the potatoes can be broken with a spoon. This should take 15-20 minutes depending on the size of your potato chunks. I usually cut eat piece into half inch sized cubes because they cook quicker.
When the potatoes are cooked and drained mash them using a potato ricer, this is the most effect way to mash the potatoes with ZERO lumps.
Add the butter, cream, milk, nutmeg and white pepper and stir with a wooden spoon until combined. Lastly add the egg yolk and stir quickly so that the yolk does not scramble in the heat of the potato.