Fried Herring with Apple, Bacon and Celeriac

1
Fry the bacon in a hot pan until it is crispy. Add the celeriac and turnip and sizzle until the vegetables start to become tender. Transfer the mixture to a bowl and add the apple, carrot and parsley.
2
Brush a bit of mustard onto the inside of the fish and sprinkle with salt. Fry in a neutral type of oil in a hot pan with the meaty side facing downwards until it turns a light golden brown color and the meat falls off the bone, usually around 7 minutes.
3
Arrange the fish on the plate with the bacon, vegetable and apple mixture on top.

Four 250-300 g. (9-11 oz.) herrings, filleted so that the backbone is removed, but the back is still held together in one piece

100 g. (3,5 oz.) finely chopped bacon

2 small turnips, finely diced ½ small celeriac, finely diced 1 carrot, finely diced

1 apple, finely diced

One handful of parsley

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