Heat the oil and butter in a frying pan. Cut into the fish at intervals of 0.5 cm on both sides and fry until golden brown. Turn over and add the finely chopped onion and pecans. When the onion is glazed, remove the fish and add the chopped chilli and cardamom to the pan. Stir for a while, pour in the cherry brandy and set on fire..
Reduce the heat and when the sauce begins to thicken, add the raspberries and cherries. Add the herring and turn off the gas. Gently pour the sauce over the fish and put it on a plate with the rest of the ingredients from the pan. Add a spoonful of cream and a piece of rippled challah..
Recipe by Joanna Matyjek i Wit Szychowski. Check out our page Odczaruj Gary.