Something special is happening in the kitchens of the North.
Chefs and home cooks alike are rediscovering the Lake Superior Herring.
Lake Superior Herring are an excellent source of Omega-3 fatty acids.
They are low in contaminants like mercury and PCB's.
| Nutrition Facts | 8 oz serving |
|---|---|
| Calories | 300 |
| Total Fat (g) | 13 |
| Saturated Fat (g) | 2 |
| Cholesterol (mg) | 134 |
| Sodium (mg) | 114 |
| Total Carbohydrate (g) | 0 |
| Dietary Fiber (g) | 0 |
| Sugar (g) | 0 |
| Protein (g) | 43 |
Place the herring fillets on a baking surface. Salt and pepper to taste. Coat them lightly with dijon mustard. Cover them with the rye bread crumbs. Place the baking pan into a preheated 450 degree oven. Cook for 8 to 12 minutes. During the last minute of cooking turn the oven to broil to darken your bread crumbs. Fish is done as soon as it flakes easily with a fork.
In a hot skillet cook the bacon pieces to render out the fat. Place the cooked bacon on a separate plate. Add the red onions to the rendered out bacon fat. Saute until nearly opaque. Salt and Pepper to taste. Add the mustard seed. Add the apple cider vinegar. Saute for a moment. Add the dill, green onion, canola oil, potatoes and then bacon back to the pan. Reduce heat, simmer and stir until all ingredients are hot.
