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Herring gratinated with Jarlsberg Cheese
  • Ingredients
  • 600 g herring fillet
    300 g cooked potatoes
    100 g Jarlsberg cheese
    8 dl cream
    2 cloves of garlic
    10 g parsley
    1 onion
    Salt and pepper
    4 cocotte formsSalad
    100 g cauliflower
    100 g broccoli
    100 g carrots
    50 g celery sticks
    50 g spring onions
    Olive oil
    Balsamic vinegar
    Salt and pepper

The herring fillets are made bone-free and cut into pieces of about 3cm. Peel the cooked potatoes and slice them at about half a centimetre (1/5in) thickness. Grate the cheese. Finely slice the spring onions, wash and chop the garlic and the parsley.

Sliced potatoes, herring and onion are placed in layers into the cocotte forms, garnished with garlic, parsley, salt and pepper in between them.

Boil the cream until it is reduced to half and pour 1 dl in each form. Sprinkle with Jarlsberg cheese on top and gratinate in the oven at 180°C (370F) for 7-10 minutes. Cooking time can vary depending on the size and thickness of the forms.

The Winter Salad – Wash and cut the cauliflower and broccoli into small pieces of about 2cm. Cut the carrots, celery and spring onions into long, thin strips (julienne). Blanche all the vegetables lightly by placing in boiling water for about 15 seconds and immediately cooling in cold water. Shake off the water, place in a bowl and season with olive oil, balsamic vinegar, salt and pepper.

To serve: Place the cocotte forms on a plate and serve the Winter Salad on the side.