Recipe(tried): UKRAINIAN Herring and Potato Scallop
Misc. Herring and Potato Scallop
A fine dish for Lenten days or any day.
2 large salt herrings
5 medium potatoes
1 small onion, chopped
2 tablespoons butter
1 cup cream
1/2 cup buttered bread crumbs
Wash the herrings and soak in cold water to cover for 2 to 3 hours, changing the water twice.
Clean the herring fillets and remove the skin and bones. Chop the herring fillets coarsely.
Bake the potatoes in their skins. While hot, peel and cut them into slices. Cook the onion in the butter until tender.
Arrange alternate layers of potatoes, onion, and chopped herrings.
Cover with the cream and top with the buttered bread crumbs. Cook in moderate oven (350 degrees F) for 30 minutes.
A fine dish for Lenten days or any day.
2 large salt herrings
5 medium potatoes
1 small onion, chopped
2 tablespoons butter
1 cup cream
1/2 cup buttered bread crumbs
Wash the herrings and soak in cold water to cover for 2 to 3 hours, changing the water twice.
Clean the herring fillets and remove the skin and bones. Chop the herring fillets coarsely.
Bake the potatoes in their skins. While hot, peel and cut them into slices. Cook the onion in the butter until tender.
Arrange alternate layers of potatoes, onion, and chopped herrings.
Cover with the cream and top with the buttered bread crumbs. Cook in moderate oven (350 degrees F) for 30 minutes.
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