Salaka is an amazing small fish, which, for some unknown reason, is underestimated all over the world and is allowed to feed bigger fish. Instead, a baby from the herring family can be marinated or made a key ingredient in the mass of hot dishes. At the same time, the ready-made recipe will not hit your pocket and leave all the eaters full.
Marinated herring of spicy salting
Salted herring, on the recipe of which we'll talk later, is an ideal fish for classic canapés with butter and onions. To that, the fish prepared on this recipe can be eaten just like that.
Ingredients:
- Baltic herring 250 g;
- table vinegar - 40 ml;
- white sugar - 10 g;
- sea salt - 10 g;
- clean water - 250 ml;
- the laurel leaf;
- Sunflower oil - 15 ml.
Preparation
The most tedious and painstaking work is at the first stage, as each small fish needs to be cleaned so that one fillet remains, that is: gut the interior, remove the head and fins.
In water, we dissolve the vinegar and salt, add sugar, laurel, a little oil and heat the marinade for a couple of minutes. We immerse the Baltic herring in a marinade and leave it for a day in the refrigerator. From the pickled fillet it remains only to remove the ridges.
If you want to cook a freshly salted herring, you can modify the recipe by minimizing the composition of the marinade to the basic ingredients: salt, sugar and vinegar.
Baltic herring in oil
Marinating herring in oil contributes not only to improving its taste components, but also to prolonging the storage of fish carcasses.
Ingredients:
- Baltic herring - 1 kg;
- salt - 7 g;
- a mixture of peppers - 5 g;
- the laurel leaf;
- cloves - 2 buds;
- Sunflower oil - 200 ml.
Preparation
We put the cleaned fish in glass or enameled dishes in layers, pouring each layer with salt. The salted fish is left in the refrigerator for 3 hours. During salting, the fish had to start the juice, which should be drained, and the carcass itself should be dried and cleaned of salt residues. We lay the Baltic herring in rows, the belly down and pour oil mixed with spices. We put the container with the fish on minimum fire and cook for 2 hours. Before serving, we cool the fish.
Recipe for grilled Baltic herring
Not the most useful, but, nevertheless, very common, popular, and most importantly tasty snack for beer - fried herring.
Ingredients:
- Baltic herring - 450 g;
- egg whites - 2 pcs .;
- flour - 80 g;
- water 120 ml;
- Sunflower oil - 15 ml + for frying.
Preparation
We clear the salak from the entrails, remove the fins, wash and drain them. Prisalivayem fish and leave for 15 minutes in the fridge, after which we dry it and dip it into the batter. Clay is prepared from flour, salt, water and egg whites, with the addition of a small amount of oil. Before frying, make sure that excess gluten is glassy, and then fry the herring in a large amount of vegetable oil until a characteristic golden brown crust is formed.
Salak with potatoes in the oven
Ingredients:
- potatoes - 9-10 tubers;
- white onion - 70 g;
- Baltic herring (fillets) - 20 pcs .;
- sour cream - 150 g;
- milk - 150 g;
- butter - 30 g;
- bread crumb - 1 tbsp. a spoon.
Preparation
We set the temperature of the oven at 200 degrees. Clean and washed potato tubers are cut into strips. Chop onion and saute on butter. As soon as the onion changes color, we put potatoes and wait, while it podzolotit. Spread half of the potato mixture in a mold, cover with half the fish fillets and cover with a second layer of potatoes. We finish the dish with the remaining Baltic herring and fill it with a mixture of milk and sour cream. Sprinkle the dish with breadcrumbs and bake for 45 minutes.