Herring in Russian cuisine is a common product that is most often used in salted or pickled form. It goes well with potatoes and some other vegetables and is an important ingredient in popular salads. Meanwhile, there are a huge number of everyday and holiday recipes based on this unpretentious fish. For example, herring cutlets are a tender and juicy treat that can decorate any table.
It is necessary
-
- 1 fresh herring;
- 1 potato tuber (2 pieces of stale bread and 100 g of milk);
- a clove of garlic;
- 2 onions;
- salt;
- black pepper;
- breadcrumbs;
- vegetable oil;
- greens;
- boiled potatoes;
- 1 carrot;
- 1 tablespoon tomato paste
- 25 g flour.
Instructions
Step 1
Rinse and gut one large fresh herring. Cut off her head, tail and fins, then place her back on the table. Tap the carcass on top with a rolling pin and flatten, then press down firmly on the ridge. After that, you can turn the fish upside down and remove the spine from head to tail. You just have to remove the skin and small fish bones remaining in the pulp.
Step 2
Cut the chopped herring into small pieces, leave caviar or milk for the minced meat. Prepare the vegetables: Wash and peel one large raw potato, an onion, and a clove of garlic. Optionally, replace the potatoes with two slices of stale bread.
Step 3
Scroll the herring and vegetables through a meat grinder, or chop in a blender. Sprinkle the resulting mixture with ground black pepper and salt to taste, beat a raw chicken egg into it and mix everything thoroughly. Ready minced meat must be refrigerated for 1 hour.
Step 4
Form chilled minced meat patties, then roll in breadcrumbs. Pour the sunflower oil into a skillet and let it heat up properly. Try tossing a piece of bread crumb into the fat - if it is browned, you can start frying the cutlets.
Step 5
Use a spatula to spread each serving in hot oil. First, tilt the pan slightly and let the cutlets "run" slightly along the bottom of the pan - then they will not burn. Then fry each side for three minutes. Ready-made herring cutlets can be served immediately with boiled potatoes and fresh herbs.
Step 6
Try to bake fried cutlets, then they will become even more tender and juicy in taste. Place them in a greased baking dish.
Step 7
Prepare the filling: grate the carrots on a medium grater and cut the onion into thin half rings. Fry vegetables in vegetable oil, then add a tablespoon of tomato paste and a little water.
Step 8
In a separate frying pan, heat 25 g of wheat flour, mix with cool boiled water and thicken the boiling sauce with the resulting gruel.
Step 9
Cover the cutlets with vegetable filling and bake in the oven at 170-180 degrees for 20 minutes.
