Herring – the fish rich with digestible protein, polyunsaturated fatty acids, vitamins D, E, groups B, phosphorus, iodine, calcium, cobalt, copper, potassium, iron. From this fish it is possible to prepare a set of tasty and useful dishes.
Salty herring
One of the most popular ways of preparation of a herring – salting. For this purpose fish can be taken in a fresh or frozen look, on 3-4 carcasses it is required: - 2 tablespoons of salt;
- 6 peas of a black pepper; - 0.5 teaspoons of a coriander;
- 2 bay leaves. Rub ungutted fish with coarse salt and densely lay in the enameled cup, having added laurel leaves and also having poured bold kernels of a coriander and peas of a black pepper.
Cover a cup with fish, from above put oppression and place in the fridge. The herring will be ready in 3-4 days. Draw a ready herring, wash a baking plate with cold flowing water and rub off napkins. Remove at fish the head, a spine with bones and a tail. Divide each carcass into 5-6 parts and lay out a herring on a flat dish. Strew fish with the onions cut with thin rings, decorate with parsley branches, lemon segments, water with vegetable oil and give on a table. Salty herring is well combined with boiled potatoes and mashed potatoes.
To remove excess salt from herring, it needs to be soaked in cold water within 20-30 minutes.
Herring in mustard marinade
To make marinated herring, take the following products: - 30 grams of mustard powder; - 1 large bulb; - 2 tablespoons of granulated sugar; - 1 tablespoon of salt; - 5 peas of a black pepper; - 0.5 glasses of wine vinegar; - 2 bay leaves. Clean from scales, draw and wash a baking plate with flowing water fat herring. Dry the processed carcass tissues and cut it on portion pieces.
Salty herring will be more elastic and dense if to add a tablespoon of strong brewing tea to a brine.
Connect vinegar, salt and sugar in a small pan. Bring mix to the boil and add to it laurel leaves, mustard, a black pepper. Boil marinade of 5 minutes, then remove from fire and cool. In a glass jar lay the cut herring, pouring it onions rings. Fill in fish in capacity with mustard marinade, cover and remove in the fridge. The herring will be ready-to-serve in 3 days. Before giving on a table take out fish and onions from marinade, lay on a flat dish, decorate with branches of parsley or fennel.
Herring in cranberry sauce
It is possible to make in a cranberry herring in any kind – fresh, salty, frozen. By means of cranberry sauce it is possible to reanimate even the put too much salt fish. To make sauce, take 150 grams of a cranberry and boil it in 1 glass of water within 10 minutes. Add 2 tablespoons of sugar, a pinch of cinnamon and 1 glass of port wine to boiled berry. Bring mix to the boil and you cook 5-7 minutes. Then remove from fire and let's cool down. Clean herring and divide into flank steaks, lay in glass capacity and fill in with cranberry sauce. Put fish in the fridge for 3-4 hours. Serve herring on a table together with sauce.