The recipe for herring in mustard was presented to the world by Finland. Currently, this dish is prepared in many countries, making small changes to the classic recipe. Still, it is interesting to know how this dish is prepared at home?
How to prepare a herring
First you need to prepare the salted herring. On the carcass, 2 transverse cuts are made near the gills. Then, the fish is cut along the ridge from the tail to the head. Cut off the head, tail and rip open the abdomen. After removing all the insides, the carcass is washed in cold running water, removing the black film covering the inner surface of the abdomen.
Having transferred the herring to a cutting board, the carcass is beaten off with a knife handle on both sides. The skin is removed and held between the meat and the herring ridge with a finger. After that, one half of the fillet is easily separated from the backbone and ribs. The spine with the rest of the ribs is removed from the second half of the fillet. It remains only to remove the large bones.
The fillets should be cut at an angle, keeping the knife almost parallel to the cutting board. In this case, the slicing will turn out to be thin and especially beautiful.
Mustard herring recipe
Herring in mustard sauce has a spicy sweet and sour taste. To prepare mustard sauce, you will need: mustard, raw chicken egg, lemon juice, sugar, vegetable oil.
Slicing herring fillets must first be soaked in vegetable oil for about an hour. Preparation of the sauce begins after this time. If the herring seems too salty, you can add a finely chopped onion to the vegetable oil, which will absorb some of the salt.
A raw chicken egg is ground with a teaspoon of granulated sugar. When the mixture turns white and the sugar dissolves completely, add a tablespoon of mustard to it and continue beating until a homogeneous mass is obtained.
5 tablespoons of vegetable oil, in which the herring lay, and a teaspoon of lemon juice are added to the sauce. The sauce is ground again until smooth. The finished dressing should resemble liquid sour cream in density. After adding lemon juice, the sauce should lighten and thicken.
Pieces of herring are transferred to a small container and poured over with mustard sauce. Next, lay out the next layer of fish and pour over the sauce again. Thus, the container is filled and sent to the refrigerator for about 2 hours.
If the herring in mustard sauce is prepared from fresh fish, it is advisable to add more lemon juice to the sauce. In this case, it is recommended to keep the finished herring in the refrigerator for at least 2 days so that the fish is thoroughly marinated. Serve herring in mustard with boiled potatoes and rye bread.
