Herrings (smoked kippers) with potatoes and oil (Harengs pommes à l’huile)

Ingredients :

1.5kg of potatoes (fingerling or baby potatoes)
8 herring filets (smoked kipper), smoked or natural oiled Groundnut oil

For the marinate
2 onions, peeled and chopped 15 grains of pepper
1 sprig of parsley, peeled
1 sprig of thyme
4 bay-leaves

Picture by Tim Douet


Recipe :

Mix the ingredients of the marinade in a salad bowl and place the herring filets.
After, cover them with the groundnut oil.
At the same time, cook the potatoes with their skin, in salted boiling water, for 10 to 15 minutes.

Place 2 filets in each plate, add the potatoes still hot, chopped into large slices.
Pour all generously with the marinade’s oil and with some onion slices.
Sprinkle with chopped parsley. Serve immediately.

Also try :

Harengs à la Lyonnaise, Lyonnais Herrings

4 fresh herrings, 2 onions, a little bunch of flat-leaf parsley, 1 tablespoon of flour, 5cl of vinegar, salt and pepper.

Recipe : Clean, empty and dress the herrings. Peel and chop the onions, clean the parsley (remove all the dried parts) and chop the leaves. Season the herrings with salt and pepper and sprinkle them with flour. Warm 50g of butter in a pan, place the herrings and cook them until browned from each side. In another pan, cook the chopped onions until browned all over with the butter left.

Put after the onions in the pan containing the herrings and continue cooking on a low heat for 10 minutes. Place all in a service plate and sprinkle the chopped parsley. Deglaze the pan where you cooked the herrings with 1 tablespoon of vinegar, stir and cook over a high heat. Cover the herrings with the juice. Season with salt and pepper and serve immediately.


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