Herring is our, dear! An amazing product that is equally relevant during a fast, in a modest family feast and on a festive banquet. Herring was served to the royal table, herring fed prisoners and convicts, herring saved from hunger in dashing years. In a word, an exceptionally democratic fish! And that's why today there is an unthinkable amount of ways of cooking, pickling and serving salted herring. Herring in a royal way, monastic herring, forschak from herring hunting ... We also offer you a recipe, according to which the herring is prepared in mustard sauce. Initially, this recipe was present only in Finnish cuisine. But, as is known, not a single recipe remains in its homeland for a long time. Each recipe does not just go beyond borders, but adapts to the cuisine of the country where it falls. That's the recipe for herring in Finnish today is already multifaceted. And how to prepare a herring with mustard sauce, we will find out.
Herring in Finnish
Almost a classic herring recipe in mustard sauce. In any case, in the Finnish cuisine this dish is prepared in this way. Ingredients:
- Salted herring;
- A raw egg;
- Lemon juice.
Preparation: For a herring in Finnish fish it is desirable to divide in advance, pour with vegetable oil and leave for a while. You can also take ready-made herring fillets in oil. Strictly speaking, this is not a principle. The main thing is that the pieces of fish are not very large, completely rid of bones and marinated in vegetable oil. Especially spicy herring in Finnish gives the mustard sauce. To make it, you need to break one raw egg into a bowl and grind it with a teaspoon of sugar. After this, add egg-sugar mixture of a tablespoon of ready-made mustard and whisk thoroughly. Then we pour a teaspoon of lemon juice and five tablespoons of oil into the mixture, in which the herring was marinated. Once again, beat the mixture, turning the sauce into a homogeneous mass. On the plate lay a layer of slices of herring and water it with sauce. From above put the second layer and also water it with sauce. So we put all herring and clean it in the refrigerator for two hours. We serve with fresh rye bread.
Herring, marinated in mustard sauce
If you prefer to salt or pickle herring yourself, then 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: My herring and clean from the entrails. Then cut off the head, tail and fins, remove the upper film and rinse the carcass again. Now we cut them on fillets, completely free from bones and cut into small pieces. The fish is ready. Next, you need to prepare a marinade. To do this, first cut into thin semirings of a bulb and grind coriander seeds in a mortar. Then put the mustard, sugar, salt in a bowl and grind it well. Continuing to grind the mustard, add to it a small portion of vegetable oil, and when the oil is completely added, pour vinegar. At this stage, the sauce should become lighter and lush. At the end of the cooking, pour the crushed coriander seeds into the sauce and stir well. Now take a clean dry jar and put into it slices of herring, alternating layers of herring with layers of onions. Fill all sauce, rammed and cleaned in the refrigerator. Herring should be marinated for at least two days. During this time, a jar covered with a lid with herring should be shaken several times. Two days later we take a sample and evaluate the taste of herring, marinated in mustard sauce.
Snack Herring in Mustard Sauce
This recipe is good because the herring to the fullreadiness to stand for only half an hour. So, you can consider this recipe as a way of making herring with mustard sauce in a hurry. 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 fillets and cut it into slices. Onions are peeled off the husk and cut into rings. On the dish we lay herring, and on top we put onion rings. The appetizer is almost ready. Now the most important thing is mustard sauce. To make it, you need to lay out the mustard with a bowl and dilute it with cold boiled water and vinegar. After that, pour vegetable oil into mustard, add sugar and salt. All mixed and pour the herring sauce. After half an hour you can serve a snack on the table.
Herring in mayonnaise and mustard sauce
Another recipe, adapted to our tastes. If the Finns are satisfied with the sauce prepared from mustard with raw eggs, then we prefer to replace the egg with mayonnaise. Ingredients:
- Herring salted;
- Lemon juice;
- Bay leaf;
- Ground black pepper.
Preparation: We divide the herring on the fillet and cut it into slices. For the sauce, put in a bowl a tablespoon of mustard and two tablespoons of mayonnaise, and then mix them. Now add to the mayonnaise-mustard mixture a teaspoon of sugar, a couple of pinch of black pepper and juice of half a lemon. Stir and look at the consistency. If the mixture is similar to liquid sour cream, the sauce is almost ready. If the sauce is too thick, then dilute it with boiled water. Next, we clean and very finely shinkuyu bulb, put it in the sauce, we add there the same pieces of herring and mix everything. We take a glass jar, put the laurel sheet on the bottom and spread the herring with the sauce. Herring herring, cover the jar with a lid and put it away for a day or two in the refrigerator.
Whatever recipe for herring with mustard sauce you choose, to prepare this dish you need to cut the herring itself. In fact, it is not so 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 fillets intopieces. To beautifully cut herring, cut the fillet not strictly across the carcass, but at an incline, holding the knife almost parallel to the cutting board. Then the pieces of herring will turn out to be flat and thin. Try to make herring in mustard sauce just in such slicing - the fish will turn out to be tender, beautiful and very tasty. Piquant sweet and sour taste of this dish will be much to your liking. The main thing is to cook with pleasure. Enjoy your appetite and success in the culinary field! We advise you to read: