You will need
- 2 herring
- 1 onion
- 3 tablespoons vegetable oil
- 1 tablespoon wine vinegar
- a pinch of sugar
- ground black pepper
Rinse the herring under running cold water.
Put the fish on some paper towels.
Remove the tail, all fins and head.
Slit the belly and clean out the insides.
Rinse the fish again and change towels, throwing the entrails and the fins.
Make a cut along the spine of the fish and, starting at the top of the carcass, skin.
Then, from the side of the ridge with a knife, separate the fillet from the bones.
Chop the fish portions.
Onions clean and cut into thin rings.
Make a marinade. Cream the butter and add the vinegar, a pinch of sugar and pepper.
All whisk well with a whisk.
Place chicken and onion in marinade and carefully, but being careful not to damage the meat, stir.
Leave on for 20-30 minutes.
Serve with pickled onions.