Accustomed to the salty herring, we completely forgot that dishes made from fresh fish are in no way inferior to it in terms of their taste. Fresh herring can be stewed with vegetables, fried and baked.
Pick your recipe
You will need
-
- For the first recipe:
- fresh herring;
- butter;
- milk;
- salt;
- flour;
- mustard;
- lemon juice.
- For the second recipe:
- fresh herring;
- carrot;
- bow;
- vegetable oil;
- salt;
- pepper.
- For the third recipe:
- fresh herring;
- Champignon;
- bow;
- parsley;
- egg;
- butter;
- horseradish.
Instruction manual
1
To prepare herring in mustard sauce, peel 6 carcasses of fresh fish from the entrails and scales, cut into medium sized pieces. Melt 50 grams of butter in a pan, and pour 200 grams of cold milk into one of the two plates and dissolve a teaspoon of salt in it. Pour 200 grams of flour onto a second plate. Dip the pieces of herring in milk, and then dip in flour and fry in a pan over medium heat on both sides.
2
Transfer the finished fish to a dish, and in the pan where it was fried, prepare the sauce. To do this, melt another 60 grams of butter, pour two tablespoons of flour and lightly fry, constantly breaking the flour lumps. Pour in 400 grams of water, salt to taste and add 1 teaspoon of mustard and juice of half a lemon. Bring the sauce to a boil, mix well and fill them with fish.
3
Stew herring with vegetables. To do this, 4 fresh fish clean and remove all the insides. Rinse and cut into portions. Grate four medium carrots on a coarse grater and cut into half rings one large head of onion. Pour 50 grams of refined sunflower oil into a preheated pan and stew the vegetables in it until half cooked.
4
Cover the bottom of the ducklings with foil and alternate layers of fish and vegetables, sprinkling them with salt and pepper. Then pour 100 grams of hot water, cover and put the duckweed on fire. Simmer over low heat for an hour.
5
To bake herring in an oven, peel and cut into small pieces 5 large mushrooms. Grind one onion, a bunch of parsley and chop into cubes one hard-boiled egg. Mix all these ingredients. Gut two medium-sized fish carcasses and stuff the cooked stuffing.
6
Mix 50 grams of softened butter with one tablespoon of horseradish and spread the resulting mixture on 2 sheets of foil. From above put one carcass of fish on each leaf, close tightly and place on a baking sheet. Bake for about 25 minutes at 200 ° C.