Herrings à l'Estonienne

Ingredients

• 200 grams desalted herring fillets, puréed
• 200 grams breadcrumbs, lightly colored in butter
• 0.5 deciliter heavy cream
• clarified butter (beurre clarifié)

Instructions

1. Combine the puréed desalted herring fillets with an equal weight of breadcrumbs that have been lightly colored in butter, and stir in the cream. Mix thoroughly until uniform.
2. Cook the mixture in a pan with clarified butter (beurre clarifié), cooking it as you would crêpes—that is, as thin pancakes that are fried until golden on both sides.