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Le Chaudron recipe
Hareng pomme à l'huile
Herring and potatoes in oil
⏱ 30 minServes 4Easy300 kcal
A recipe from Le Chaudron — the cooking of France’s regions.
01 — Ingredients4 servings
400 g (14 oz)smoked herring fillets
4potatoes, cooked and sliced
2onions, sliced into rings
100 ml (½ cup)sunflower oil
2carrots, sliced
1bunch flat-leaf parsley, chopped
- 400 g (14 oz) smoked herring fillets
- 4 potatoes, cooked and sliced
- 2 onions, sliced into rings
- 100 ml (½ cup) sunflower oil
- 2 carrots, sliced
- 1 bunch flat-leaf parsley, chopped
Quantities scaled for — some (egg, lemon, garlic…) are rounded to what’s practical.
Serves 4. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.
03 — Method
- Cut the herring into pieces and put in a deep dish.
- Scatter over the onion and raw carrot slices.
- Cover with the oil and marinate in the fridge for 12 hours.
- Boil the potatoes, slice while warm and put in a serving bowl.
- Top with the herring and aromatics and drizzle with some of the oil.
- Sprinkle with parsley and serve warm or cold as a starter.
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