Many are accustomed to using herring only in salted form, supplementing it with onion and potatoes, and also using it for cooking under a vegetable coat. But there are a lot of other interesting and incredibly tasty dishes from herring. Recipes of some of them we will offer below.
How to cook marinated herring "He" in Korean style - recipe
Ingredients:
- herring fresh or fresh-frozen - 990 g;
- onion bulb - 115 g;
- carrots - 470 g;
- garlic teeth - 3 pieces;
- sugar - 70 g;
- rock salt - 0.5 tbsp. spoons;
- vinegar 9% - 195 ml;
- soy sauce - 55 ml;
- olive oil or sunflower without odor - 25 ml;
- sesame - 2 pinch;
- red hot pepper ground - 1 pinch.
Preparation
Gutted and peeled herring carcases relieve bones, separating the fillets, which is then cut into thin strips. Prepared product is filled in a glass plate or enameled container with vinegar and leave for half an hour. While the fish is marinated, we clean the carrots, grate it on a grater for Korean carrots, and the onion bulb is released from the husks and shredded semirings. Carrots and onions are slightly salted and mixed with sesame seeds and ground garlic teeth.
We put the marinated slices of herring on a sieve, let the vinegar drain, we dry the fish with additional napkins or paper towels and mix it with carrots, onions and garlic. We fill the dish with soy sauce and butter without a smell, add sugar and pepper ground, mix and we can try through an hour.
Herring cutlets
Ingredients:
- herring fresh or fresh-frozen (fillet) - 990 g;
- onion bulb - 115 g;
- an egg of choice - 1 piece;
- garlic teeth - 3 pieces;
- potato - 420 g;
- whole milk - 40 ml;
- rock salt;
- ground pepper;
- crackers for breading - 130 g;
- olive oil or sunflower without odor - 75 ml.
Preparation
Herring fillet grind in a blender or a meat grinder along with a peeled onion and garlic teeth. We also clean potatoes, grind them on a grater and save them from juice. Pulp add to the stuffing, season the mass with salt, pepper, drive the egg, pour in the milk and mix. We decorate the cutlets of the desired shape, we pan them in breadcrumbs and fry them traditionally in oil without a smell from two sides.
Forshmack from herring - recipe
Ingredients:
- herring (fillet) - 170 g;
- onion bulb - 75 g;
- Eggs selected - 2 pcs .;
- apple sweet and sour green varieties - 60 g;
- butter creamy peasant - 75 g;
- a slice of rye bread - 1 pc.
- rock salt.
Preparation
It's incredibly easy to make forcemeat from herring. It is enough to skip fish fillets with bread, onions, apple and boiled eggs through a meat grinder and subsequently beat the resulting mass with a mixer together with soft butter and salt to taste. After one hour of staying in the fridge, the snack will be cooked and ready for tasting. You can spread it on a slice of bread or toast and sprinkle with a green onion. It is divinely delicious.