The dish came to our tables from European cuisine. It is prepared by chefs in Germany, Latvia and other European countries. These are small rolls of pickled fish, herring, which gourmets will especially like.
It is necessary
- - 500 g of lightly salted herring fillet;
- - 200 g onions;
- - ½ hot pepper pod;
- - sunflower oil;
- - a slice of black bread.
- For the marinade:
- - 250 g onions;
- - 200 g of carrots;
- - 60 g of sugar;
- - 250 ml of 3% vinegar;
- - 150 ml of water;
- - black peppercorns;
- - coriander;
- - Bay leaf.
Instructions
Step 1
Soak the herring fillet in water without removing the skin (the bones must be removed). Prepare minced meat: cut 100 g of onion into strips, fry in sunflower oil and cool. Place the minced meat on the inner surface of the soaked herring fillet and wrap it in a roll.
Step 2
Prepare the marinade: cut 250 g of onion and 200 g of carrots into strips. Heat 250 ml vinegar in a skillet. Dip chopped onions and carrots in heated vinegar, add water and bring the mixture to a boil. Add sugar and black peppercorns. Season the mixture with coriander seeds and bay leaves.
Step 3
Remove the finished mass from the stove and let stand for about half an hour, cool. Pour cold marinade over the finished rolls and leave to infuse for a day.
Step 4
Pour the marinade over the fish rolls when serving. Garnish the dish with thin strips of hot pepper and a slice of brown bread to dry in the oven.
