We offer recipes for preparing delicious snacks and dishes from Baltic herring. Any of the options, despite the ease of execution and relatively low cost, will please you with an excellent result.
Sprats at home from Baltic herring in the oven
Ingredients:
- freshly-frozen herring - 495 g;
- leaf tea black - 2 tsp;
- Onion husk - 5 g;
- water filtered - 480 ml;
- sunflower or olive oil refined - 100 ml;
- rock salt - 30 g;
- vinegar 9% - 5 ml;
- granulated sugar - 10 g;
- black pepper (pea) - 8-10 pcs .;
- laurel leaves - 4-5 pcs.
Preparation
First of all, make a glass of steep boiling water black tea and leave to infuse for about twenty minutes. Onion husks are also poured hot water in a suitable vessel, put on fire and cook for twenty minutes. And tea, and onion broth is cooled and filtered.
While preparing the fill, we prepare the Baltic herring. My fish, we get rid of the heads, tails and entrails and put it tightly in accordion, in a cauldron, baking dish or other container suitable for cooking in the oven.
We throw pea peppers, laurel leaves and pour oil on the fish, let the latter penetrate between the fish, then pour in salt, sugar, pour vinegar, onion broth and tea, and place the vessel in a preheated oven for 150 degrees. After the contents boil, the temperature is reduced to 120 degrees and weaker the herring for two hours. We make sure that the liquid in which the fish is cooking does not boil.
We let the sprats from the Baltic herring completely cool down and can try.
How to cook fried herring - recipe
Ingredients:
- freshly-frozen herring - 295 g;
- sunflower or olive oil refined - 100 ml;
- rock salt - to taste;
- Wheat flour - 90 g.
Preparation
As a rule, a small Baltic herring is fried entirely, not gutted, and larger fish in addition get rid of the entrails, and sometimes of the heads and tails. Prepared defrosted, washed fish podsalivayem large rock salt to taste and leave for about fifteen minutes. After that, we weigh the carcasses in flour and immediately spread them one layer at a distance from each other into a refined oil heated on a frying pan. Fry the Baltic herring to a ruddy, tasty crust on both sides. If desired, in order to get rid of excess fat, you can put the fish on the napkin for a while, and only then put it on the serving bowl.
Salad of spicy salting at home - recipe
Ingredients:
- freshly-frozen herring - 495 g;
- rock salt - 45 g;
- granulated sugar - 5 g;
- a ground mixture of five peppers - 1-2 pinch;
- coriander ground - 1-2 pinch;
- nutmeg - 1 pinch;
- laurel leaves - 2-3 pcs.
Preparation
You can use fresh as well as freshly frozen fish to prepare Baltic herring salads. The latter must be defrosted beforehand in gentle conditions, shifting it to the lower shelf of the refrigerator.
Before the ambassador we wash the fish, then let it drain and dry out a little. During this time we will prepare a mixture for salting. To do this, in a bowl, combine the stone unidentified salt and sugar, add a ground mixture of five
In the enameled trays, bowl or pot, pour a layer of spicy mixture and lay the fish in one layer, which is also sprinkled with the same mixture. Repeat the layers to the last Baltic herring. Press the workpiece with a lid smaller in size or a plate and put the load on top. The fish is salted out quickly. Usually for medium-sized individuals it is enough two hours.