Herring is a fish rich in easily digestible protein, polyunsaturated fatty acids, vitamins D, E, group B, phosphorus, iodine, calcium, cobalt, copper, potassium, iron. Many tasty and healthy dishes can be prepared from this fish.
Salted herring
One of the most popular ways to cook herring is salting. To do this, fish can be taken fresh or frozen, for 3-4 carcasses you will need:
- 2 tablespoons of salt;
- 6 peas of black pepper;
- 0.5 teaspoon of coriander;
- 2 bay leaves.
Rub the fish without gutting with coarse salt and place tightly in an enamel bowl, add bay leaves, and sprinkle with whole coriander seeds and black peppercorns.
Cover the bowl with the lid, put the oppression on top and place in the refrigerator. The herring will be ready in 3-4 days.
Gut the finished herring, rinse under cold running water and wipe with napkins. Remove the head, the ridge with bones, and the tail from the fish. Divide each carcass into 5-6 pieces and place the herring on a flat dish. Sprinkle the fish with thinly sliced onions, garnish with parsley sprigs, lemon wedges, add vegetable oil and serve. Salted herring goes well with boiled potatoes and mashed potatoes.
To remove excess salt from the herring, soak it in cold water for 20-30 minutes.
Herring in mustard marinade
To make pickled herring, take the following foods:
- 30 grams of mustard powder;
- 1 large onion;
- 2 tablespoons of granulated sugar;
- 1 tablespoon of salt;
- 5 black peppercorns;
- 0.5 cups of wine vinegar;
- 2 bay leaves.
Scale, gut and rinse the oily herring under running water. Dry the processed carcass with paper towels and cut it into portions.
Salted herring will be more elastic and dense if you add a tablespoon of strongly brewed tea to the brine.
Combine vinegar, salt and sugar in a small saucepan. Bring the mixture to a boil and add bay leaves, mustard and black pepper to it. Cook the marinade for 5 minutes, then remove from heat and cool.
Place the chopped herring in a glass jar, sprinkling it with onion rings. Pour the mustard marinade over the fish, cover and refrigerate. The herring will be ready to eat in 3 days. Before serving, remove the fish and onions from the marinade, place on a flat dish, garnish with sprigs of parsley or dill.
Herring in cranberry sauce
You can cook herring in any form in cranberries - fresh, salted, ice cream. Even salted fish can be revived with the help of cranberry sauce.
To make the sauce, take 150 grams of cranberries and boil them in 1 glass of water for 10 minutes. Add 2 tablespoons of sugar, a pinch of cinnamon and 1 glass of port to the boiled berry. Bring the mixture to a boil and cook for 5-7 minutes. Then remove from heat and let cool.
Peel the herring and divide into portions, place in a glass container and cover with cranberry sauce. Refrigerate fish for 3-4 hours. Serve the herring with the sauce.
