Butter fried vendance, fresh summer potatoes, yoghurt sauce with dill

The vendance is a real treat. It is a freshwater fish, so you can only catch it in lakes in the Nordics.
At leats in Finland the people by the coast prefer the Baltic Herring instead, but it is prepard the same way.

This recipe is for two persons

350 g deheaded and gutted vendance
1 dl rye bread crumbles (can be bought in shops in Finland)
100 g ghee or just butter
salt and pepper
a few truly fresh spring potatoes
dill
yoghurt or sour cream
sugar
a squeeze of lemon

Clean the potatoes and put the kettle on. Whe the water is cooking add some coarse sea salt. If the water is salty enough, the potatoes start floatin when they are ready.

Salt the vendance and batter them with the rye bread crumbles. let them dry a while in order to let the crumbs to stick better.

Make the ghee: Melt some butter in a kettle. Take aside and let the dry matter sink in the bottom of the kettle. Do not shake.



Make the yuoghurt/sour cream sauce by mixing some yoghurt or sour cream with a small bunch of dill, sugar and lemon juice.

Meanwhile the potatoes are cooking and the sauce is done, take a robust frying pan and heat it up. Pour in the ghee and fry the vendance until crispy and dark brown. Serve it all.

Simple and gooooood!