Tasty fish for those who want to treat themselves. The baked herring with onions and carrots in parchment turns out to be incredibly juicy and tender. This dish is suitable not only for everyday, but also a festive table.
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You will need
- - 1 kg of herring,
- - 300 grams of onions,
- - 100 grams of carrots,
- - salt to taste,
- - ground black pepper to taste.
Instruction manual
1
Peel and rinse onions with carrots. Cut the onion into thin half rings or quarters (optionally possible in cubes). Grate carrots on a coarse grater. Transfer the onions and carrots to a bowl, mix, salt and pepper to taste. Add a bay leaf (optional).
2
Defrost herring, clean from scales, if necessary, then remove the insides and gills. If you will remove the insides, then do not cut the abdomen, do a cleaning through the head. Rinse and dry the cleaned fish with paper towels. Salt and pepper on all sides (inside and out). Put caviar and vegetable filling (onions and carrots) inside the fish.
3
Spread a sheet of parchment on the table, put a herring on it and tightly wrap it. Wrap preferably in two layers. Use only parchment, if you take the foil, then microcracks will form on it during baking, through which juice will flow out.
4
Cover the baking sheet with foil and lay a herring on it. Place the pan in the cold oven. Turn it on 180 degrees and bake the fish for 50 minutes.
5
After 50 minutes, turn off the oven and leave the herring in it for another hour. This time is enough for the fish to cool to a warm state. Then take out and unfold the fish, garnish with herbs and serve.