Herring with Porcini

This year’s mushrooming was extraordinarily plentiful. I cooked some of them straight away, but then I dried a large part of the harvest with Christmas on my mind. As a result, I came up with this recipe for herring. I combined the fish with the traditional Christmas flavor of porcini and a hint of cinnamon. It’s a totally new but the mixture of flavors has turned out to be exquisite. You must try it yourself! 🙂

Preparation:

I soaked the porcini in water for about 1 ½ hours, then I cooked them in the same water. I peeled the onion, diced it and slightly fried on olive oil. I cut the cooked porcini, seasoned with pepper, cinnamon, coconut sugar and lemon juice, and then fried. I put cut herring fillets with the porcini sauce to a jar for two days.