Herring is ours, our native dish!An amazing product that is equally appropriate during Lent, at a modest family meal and at a festive banquet. Herring was served at the royal table, prisoners and convicts were fed with herring, herring saved people from starvation in hard times. In a word, an exceptionally democratic fish! And that is why today there is an incredible number of ways to cook, marinate and serve salted herring. Herring in a royal style, herring in a monastery style, herring forshmak in a hunter's style... We offer you a recipe for herring in mustard sauce. Initially, this recipe was present only in Finnish cuisine. But, as you know, no recipe stays in its homeland for long. Each recipe not only goes beyond its borders, but also adapts to the cuisine of the country where it ends up. So, the recipe for herring in Finnish style today has many variations. And we will find out how exactly to cook herring with mustard sauce.
Herring in Finnish
An almost classic recipe for herring in mustard sauce. At least, this is how this dish is prepared in Finnish cuisine. Ingredients:
- Salted herring;
- A raw egg;
- Sugar;
- Mustard;
- Lemon juice.
Preparation:For Finnish herring, it is advisable to cut the fish in advance, pour vegetable oil over it and leave it for a while. You can also take ready-made herring fillets in oil. Actually, this is not essential. The main thing is that the pieces of fish are not very large, completely free of bones and marinated in vegetable oil. Mustard sauce gives Finnish herring a special piquancy. To prepare it, you need to break one raw egg into a bowl and grind it with a teaspoon of granulated sugar. After that, add a tablespoon of ready-made mustard to the egg-sugar mixture and beat well. Then pour a teaspoon of lemon juice and five tablespoons of the oil in which the herring was marinated into the mixture. Beat the mixture again, turning the sauce into a homogeneous mass. Place a layer of herring pieces on a plate and pour the sauce over it. Place a second layer on top and also pour the sauce over it. So we put all the herring and put it in the refrigerator for about two hours. Serve with fresh rye bread.
Herring, marinated in mustard sauce
If you prefer to salt or marinate your herring yourself, try this recipe. Ingredients:
- Fresh herring - 2 pieces;
- Onion - 3 heads;
- Coriander - a tablespoon;
- Mustard - 2 tablespoons;
- Sugar - 2 tablespoons;
- Salt - a teaspoon;
- Vinegar (9%) is half a glass.
Preparation:Wash the herring and clean it from the entrails. Then cut off the head, tail and fins, remove the top film and wash the carcasses again. Now cut them into fillets, completely free them from bones and cut into small pieces. The fish is ready. Next, you need to prepare the marinade. To do this, first cut the onions into thin half rings and grind the coriander seeds in a mortar. Then put the mustard, sugar, salt in a bowl and grind thoroughly. Continuing to grind the mustard, add vegetable oil to it in small portions, and when the oil is completely added, pour in the vinegar. At this stage, the sauce should become lighter and fluffier. At the end of cooking, pour the crushed coriander seeds into the sauce and mix everything thoroughly. Now take a clean dry jar and put pieces of herring in it, alternating layers of herring with layers of onions. Pour the sauce over everything, compact it and put it in the refrigerator. The herring should marinate for at least two days. During this time, shake the jar of herring with a lid several times. After two days, try it and evaluate the taste of the herring marinated in mustard sauce.
Snack Herring in Mustard Sauce
This recipe is good because the herring is cooked to fullit only needs to stand for half an hour to be ready. So this recipe can be considered a quick way to prepare herring with mustard sauce. Ingredients:
- Carcase of salted herring;
- Head of onions;
- Tablespoon mustard;
- A tablespoon of sugar;
- A teaspoon of table vinegar;
- 3 tablespoons vegetable oil;
- Half a teaspoon of salt;
- A quarter of a glass of water.
Preparation:We clean and cut the herring, separate the fillet and cut it into pieces. Peel the onion and cut it into rings. Place the herring on a plate and put the onion rings on top. The appetizer is almost ready. Now the most important thing is the mustard sauce. To prepare it, you need to put the mustard in a bowl and dilute it with cold boiled water and vinegar. After that, pour vegetable oil into the mustard, add granulated sugar and salt. Mix everything and pour the sauce over the herring. After half an hour, the appetizer can be served.
Herring in mayonnaise and mustard sauce
Another recipe adapted to our tastes. While the Finns are content with a sauce made from mustard and raw egg, we prefer to replace the egg with mayonnaise. Ingredients:
- Herring salted;
- Bow;
- Mustard;
- Mayonnaise;
- Lemon juice;
- Sugar;
- Water;
- Bay leaf;
- Ground black pepper.
Preparation:We fillet the herring and cut it into pieces. For the sauce, put a tablespoon of mustard and two tablespoons of mayonnaise in a bowl, then mix them. Now add a teaspoon of sugar, a couple of pinches of black pepper and the juice of half a lemon to the mayonnaise-mustard mixture. Stir and look at the consistency. If the mixture resembles liquid sour cream, then the sauce is almost ready. If the sauce is too thick, then dilute it with boiled water. Next, peel and very finely chop the onion, put it in the sauce, add the herring pieces there and mix everything. Take a glass jar, put a bay leaf on the bottom and put the herring with the sauce. Tamp the herring, close the jar with a lid and put it in the refrigerator for a day or two.
Helpful Tips
Whatever recipe for herring with mustard sauce you chooseno matter what you choose, to prepare this dish you need to cut up the herring itself. In fact, it's not as difficult to do as it seems at first glance. So…
- We take the carcass of the herring and make two incisions near the gills: across the carcass, at an inclination from the tail to the head. Now we easily cut off the head.
- We vspryvaem belly from the tail to the head and take out the insides.
- Cut off the tail and wash the herring in cold water.
- We put the carcass on the cutting board, take the knife by the tip of the blade and with the handle of the knife we beat off the carcass of the herring first from one side, then from the other.
- Along the back we make a shallow incision, use a knife or a fingernail with a thin film covering the herring, and remove it like two halves of a stocking.
- We spend with fingers between a ridge and meat of a herring from both sides of a backbone on a cut on a back.
- We remove one part of the fillet from the vertebra and costal bones.
- We remove from the second part of the fillet a vertebra with costal bones.
We take out all the remaining bones and cut the fillet intopieces. To cut herring beautifully, cut the fillet not strictly across the carcass, but at an angle, holding the knife almost parallel to the cutting board. Then your herring pieces will be flat and thin. Try to cook herring in mustard sauce in this particular cut - the fish will turn out tender, beautiful and very tasty. Many will like the piquant sweet and sour taste of this dish. The main thing is to cook with pleasure. Bon appetit and success in the culinary field! We recommend reading:
