Franconian style tender young herring filets in spicy vegetable and horseradish stock with crunchy potato pancakes

Ingredients: 

4 mild double herring filets (if possible from a wooden barrel)
125 ml of cider vinegar
125 g of sugar
2 g of grated ginger
1 bay leaf
6 g of SteirerKren
½ teaspoon of yellow mustard seeds
½ teaspoon of white peppercorns
75 g each of finely diced carrots, celery and shallots
4 dill sprigs to garnish

Ingredients for potato pancakes: 

1,2 kg of potatoes
1 Spanish onion
2 eggs
Salt, pepper, nutmeg
vegetable fat

Preparation: 

Mix cider vinegar, sugar, bay leaf, mustard seeds, peppercorns and ginger and bring to a boil in a medium-sized pot. Add the finely diced vegetables and cook for around 2 minutes (vegetables should still be crispy). Then take the pot from the stove and add horseradish. Put herring filets next to each other in a half-height, closable mould and pour the lukewarm stock on top. When the stock has cooled down, close the mould and leave for 1-2 days.

Preparation for potato backers: 

Finely grate the peeled raw potatoes and the Spanish onion. Squeeze with a kitchen towel (collect the liquid in a bowl). Take the settled potato starch and the eggs and add them to the mixture, season with salt, pepper and grated nutmeg, mix everything well. In a non-stick pan with ample fat shape thin pancakes from the mixture and fry on both sides on a medium heat until crispy. Drain on kitchen paper and serve immediately. Serve with a small lamb’s lettuce.

Serving suggestion: 

Put a double filet on each plate, nap lightly with the stock but generously with the diced vegetables. According to taste, garnish with a few horseradish shavings and a sprig of dill.