Juicy, salty fish pieces in a creamy sauce with steaming potatoes. Mhhh.
I always loved that dish. My mom prepared it then with store-bought herring in cream, milk, vinegar, salt and pepper. The dish was so comforting and delicious that I missed it, when I became a vegan.
Well, my taste has developed since I was a child. I still love the fishy, salty taste, but now I like it lighter.
And I like it vegan these days. But how can you make a vegan herring? What substitutes the herring? It’s eggplant! To make it taste a little more like the sea, I added a nori sheet. You know nori from sushi.
To prepare this dish you better plan ahead. It isn’t that complicated, but you better give it time to infuse. This way it tastes best.
I hope you enjoy it!
- 250 g (9 oz) eggplant
- 300 ml (1 1/4 cups) water
- 2 tsp salt, heaped
- 4 tbs vinegar
- 1 sheet nori
- 1 big pot non-dairy yoghurt
- 3 tbs dill pickle brine
- 1 tsp dill
- 1/2 small onion
- 3 small dill pickles
- 2 dashes lemon juice
- 400 g (14 oz) potatoes
- Let drain the yoghurt overnight, using a coffee filter.
- Peel the eggplant with a potato peeler, cut it lengthwise into slices and then into strips. Either use the strips or cut them into chunks.
- Combine water, salt and vinegar, add the nori sheet and the eggplant and bring to boil. Cover with a lid and let simmer for 7 minutes. Let cool in the brine until lukewarm.
- While the eggplant is cooling down, prepare the Sauce. So combine the yoghurt with the pickle brine and the dill and stir with a whisk until smooth.
- Finely chop the onion an dill pickles and add to the yoghurt. Add the eggplant and mix well.
- Let infuse for at least one hour. Season to taste with salt after that.
- Cook the potatoes in salt water, peel (or don't) and arrange on plates. Pour over the yoghurt herring.