What can I cook with frozen herring?
Tell me please, what can I cook from freshly frozen herring.
In addition to the salted herring, what can you make of fresh herring? Does anyone know? Tell me !!
I really like friedherring (freshly frozen). I take, cut into pieces, salt, roll in flour and fry. Separately, in another frying pan, grind the chopped onion (as it starts to reddish) add the tomato paste to the onion-let it be slightly extinguished with the onion. I do not pull out the fish from the frying pan and pour it on tomato onions, I mix everything and spend about 5 minutes on fire. The herring is juicy, soft and delicious. Try it!
Freshly frozen herring can be salted most. The fish is thawed, the internals are cleaned and cut into pieces 3 cm wide by a centimeter. We put it in a bowl and sprinkle salt on all sides. We close and put the clock at 10-12 in a cool place (but not a refrigerator). When the time has passed, we open and see that the bowl has water (rassolchik). With this water we wash off the remaining salt and add the herring to the jar by pouring onions, chopped rings, a little pepper pot and a bay leaf. All this is poured with vegetable oil, which one likes (I do with fragrant) and in the refrigerator. In about two hours you can eat. Salt is better to take a coarse grinding, a shallow can be re-salted.
Thanks for the recipes !! I tried it, it's very tasty !! I like it!! (Y)
we make sirloin fillets and cut into pieces. We divide the onion into semi-rings. We mix and pour brine from the tomato. We can add a little bit of lemon juice. It is already to taste.
Straight raw herring? And when you can eat? Through what time?
Yes, it must be moist, two or three hours, only slices thin. You can also pickle cucumber. But I like it better from tomato.
Now I'll go try to do it !!
From the fresh herring we make HE:You can not remove the backbone (remove the guts, head), the regime in small pieces. Tuzluk: 1 liter of boiling water. water, 2 tbsp. tablespoons of salt (without a slide), 1.5 tbsp. tablespoons sugar, 1.5 tbsp. spoons of vinegar, spices for salting herring. We put everything in and put it out for a day. Very tasty it turns out! (Y)
He's herring in Korean Composition:1 kg of herring is preferable (although other fish can be used: halibut, salmon - sockeye salmon, chinook salmon, coho salmon, chum salmon, and scallop, cod or pollock), 1 kg of carrots (radish, daikon or carrot and radish) 200 g of table vinegar, 20 g of soy sauce, 1 pc. onion, 10 grams of garlic, red hot pepper to taste, 10 g of vegetable oil, 1 g of sesame seed, 30 g of sugar, salt to taste. Preparation: Peeled from the skin and bones of fish fillets cut into strips 5 cm long, 0.5 cm thick (scallop - slices). Put in enameled dishes, pour the vinegar and mix. In this form, leave for 20-30 minutes. Meanwhile, cut into thin strips of carrots or radish or a mixture of them and lightly salt. Then throw the fish on a sieve, let it drain. Mix fish with vegetables with salt, onion, chopped thin strips, garlic, crushed sesame, sugar. You can also add vinegar to taste.
Fish raw ---------- Chop fish (frozen)small pieces. Cut the onions into rings. Next, lay the bowl, a layer of fish, and so on in a bowl (preferably metal). Each of the layers of fish salt, pepper and not sparing water with oil and a weak vinegar solution. Oils should be a lot. In the end, something must come out, filled with oil and having the aroma of raw fish, onions and vinegar. Put for an hour in the fridge, after which the dish can be considered ready and, if you have enough courage, to consume inside. During this time, you can cook boiled potatoes and serve to the table with the fish. fillets of fish - 1 kg. vinegar (3% -4%) - as needed onion - 3-4 pcs. vegetable oil - as needed salt - to taste pepper - to taste
Solyanka liquid with fresh and salted herring Freshherring, sardines without bones cut into equal slices weighing 25-35 g. Fillet of soaked salted herring with skin cut into thin slices weighing 5-10 g. In boiling broth or water put the sprinkled onions, olives, capers, cooked in a small amount of water, salted cucumbers with broth and cook for 8-10 minutes; add fresh and salted herring, sardines, bay leaves, peppercorns and boil the hodgepodge on low heat until ready for fresh fish. Salt to taste. Put olives, a slice of lemon and chopped herbs in a plate with halophyte. Fresh herring - 80 g, sardines - 15 g, salted herring fillets - 20 g, onion - 30 g, salted cucumbers - 20 g, tomato puree - 5 g, capers - 5 g, olives - 5 g, olives - 5 grams g, butter - 10 grams, lemon - 1/6 pc., parsley, bay leaves, black pepper, salt.
fresh herring baked with potatoes (Dishes fromfish) Ingredients: 1 kg of fresh herring, 50 g of wheat flour, 80 g of sunflower or melted butter (for frying fish), 8 eggs, 160 g of onions or green onions, 80 g of parsley or 40 g of dill, 1.6 kg of potatoes , 120 g of butter for potatoes, ground pepper and salt to taste. Instructions: Fresh herring clean, rinse and remove from her fillets. Cook the side dish: boiled or fried potatoes. Salted herring fillets, sprinkle with ground pepper, pan in flour and fry on both sides in a hot frying pan with sunflower or melted butter. Then transfer the fish to oiled portioned pans or a metal oval dish, pour raw eggs mixed with sour cream, salt and finely chopped raw onions or finely chopped green onion, and bake in the oven until cooked. When serving a baked fish, sprinkle with chopped parsley or dill. Separately put the boiled or fried potatoes.
fresh herring, baked with egg (Dishes from fish• Ingredients: 500 g of fresh herring, 30 g of wheat flour, 50 g of sunflower or melted butter, 5 eggs, 100 g of sour cream, 100 g of onions or green onions, greens, pepper, salt. Instructions: Filet fresh herring with boneless skin sprinkled with salt, pepper, breaded in flour and fry in sunflower or melted butter. Fried fish put on a metal oval dish or a tray for baking. Raw eggs mixed with sour cream and chopped raw onion or chopped green onion and salt. After this, pour the fish mixture and bake in the oven. When serving, sprinkle with herbs.
Peeled beets cut into strips, addwater, sugar, tomato puree, fat, citric acid or vinegar and simmer for 40-50 minutes. Onions and carrots, cut into strips, fry over low heat. Fresh cabbage to chop, put in boiling broth or water, cook until half cooked, add potatoes, fried onions, carrots, raw, cut into strips, parsley root and cook for 10 minutes. Then add the beets and cook until done. 5-7 minutes before the end of cooking put the meatballs, bay leaves, peppercorns, salt and cook until the meatballs are ready. When serving, put sour cream in borsch and sprinkle with herbs. The recipe for making meatballs is to rinse the flesh of the herring without rib bones, squeeze and pass through a meat grinder, add finely chopped onion, raw egg, wheat flour, lightly fried with cheese, salt, black pepper, parsley, mix well and from this mass to form round balls weighing 20-25 g.
Borsch with meatballs from salted and fresh herringBeet 50 g, fresh cabbage 80 g, potatoes 50 g, carrots 15 g, parsley root 10 g, onion 20 g, tomato puree 5 g, vinegar 3% 5 g, sugar 3 g, sour cream 20 g, herbs ; for meatballs: fresh herring 50 grams, herring salted 30 g, egg 1/4 pcs., onion 40 g, flour 3 g, vegetable oil 10 g, salt, black pepper, parsley.
Fresh herring in foil Herring dry, makeon the back a few cross-section incisions, season with lemon juice, salt and shredded herbs, grease with vegetable oil and fry. You can cook by wrapping it in aluminum foil. And you can simply sprinkle with spices for fish, pour mayonnaise and bake whole in the oven or microwave. 15 minutes and everything is ready .. Ingredients for 2 servings: herring-two large ones per serving .. lemon juice taste salt according to taste greens to taste vegetable oil to taste