Herring gratin

Not too finely chop a small onion and let it cook slowly in butter in a small earthenware dish, place on a retina suppressor.

When the mince is browned, add the herring fillets facts before drain into the milk (which you left them for at least 8 hours because they lose excess salt), then dried and cut into cubes.

Rimescolateli and amagamatevi crumbs of bread crumbs, grated rye bread.

Seasoned with a little freshly ground pepper and a little nutmeg and pass it in a hot oven (220° c) for about 10 minutes, in order to slightly brown the mixture, then serve directly on the table.

During the herring au gratin "cooking, it's always good to cover the surface of the pan with a sheet of aluminum foil, to prevent it from drying out too much in forno.

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