Herrings on Onion and Tomato Ragout

Drain canned tomatoes, remove stalks and seeds. Collect the juice.

Steam with balsamic vinegar, salt, olive oil, pepper and a touch of sugar for 10 min at lowest temperature. Next add 3-4 tbsp of juice.

Clean the herrings, cut the heads into small pieces, dab them, then season with salt and turn them in flour on the other side. Fry in a mixture of sunflower oil or other vegetable oil and butter until golden brown.

Peel the onions, quarter them and divide them into slivers – sprinkle with a little sugar and sauté in butter until soft – this will give a nice color.

Extinguish with a little water and sauté for a good 10 minutes until soft. Mix the onions and the tomatoes and bring to the table with the fried herrings.

Lightly acidify the herrings with lemon and sprinkle with parsley.

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