Fried Herring (and Not Only) For The New Year

On the festive table there is always a place for herring. Usually it is poured with vinegar and served with onion half rings. And how else can you diversify the supply of this fish? Check out new recipes and try!

On the festive table there is always a place for herring. Usually it is poured with vinegar and served with onion half rings. And how else can you diversify the supply of this fish? Check out new recipes and try!

 

Herring with roasted tomato

1 pickled spicy herring, onion, carrot, 60-70 g of tomato sauce (plain pasta or hot tomato sauce), 10 g of sugar, 5-6 g of ground white pepper, 50 ml of boiling water.

Grate the carrots, chop the onion, place them in a preheated pan with vegetable oil. After 2-3 minutes, sprinkle with sugar, fry until the first color change, then pour in the tomato sauce / paste, mix, add boiling water and add pepper. Simmer for 5-10 minutes. After turn off and cool.

Put the resulting roast in a herring box next to the herring cut into pieces.

Herring with oranges

 

2 herring fillets, 10-12 blackberries or junipers (can be frozen), 2 oranges, 2 onions, 60-70 ml vegetable oil, 30 ml soy sauce, 5 g salt, 10 g pepper mixture, 2-3 g nutmeg, 10 g dried cilantro, 10 g sugar.

Put berries, cilantro, a mixture of peppers (ground), salt and sugar in a saucepan, pour in vegetable oil and soy sauce. Heat over low heat until the sugar is completely dissolved.

Peel the orange and onion, cut the first into slices, the second into half rings. Divide the herring into portions.

Put in layers in a deep and wide bowl - onion, orange, then herring. Pour the sauce from the saucepan and refrigerate for 10-12 hours.

exotic herring

 

0.5 kg herring, 40 g butter, 100 g rye bread (not fresh), 2 cucumbers, 1 onion, 1-2 kiwi (avocado or mango), 2-3 g chili pepper, 1 lemon, 30-40 g cilantro.

Break the bread into crumbs. Mix soft butter with crumbs, salt the mass and put on a baking sheet covered with baking paper. Place it in an oven preheated to 180 degrees for a quarter of an hour.

Peel and chop the onion, cut the kiwi and cucumbers into small cubes. Put them in a bowl, pour over freshly squeezed lemon juice, add finely chopped cilantro and chili. Mix.

This type of serving involves a separate room on a wide / long flat plate. That is, the components are located side by side, and when used, they can be mixed in any convenient way.

It is recommended to put pieces of herring on one side of the plate, and a mixture of kiwi and vegetables on the other. In the middle you need to place the baked crumbs. Decorating the fish with citrus slices and sprigs of fresh herbs, you can get a very festive and original dish.

By the way, kiwi in this dish can be replaced with avocado or mango.

Herring with bell pepper

 

1 can of herring marinated with oil and spices (500 g), 4-6 halves of red bell pepper from lecho, 60 ml of mayonnaise, 1 onion, 50 g of greens.

Place the herring on paper kitchen towels to soak up the excess marinade. After cutting the fish into small pieces, and the peppers into strips, chop the onion. Mix vegetables and season with mayonnaise. Spread the herring on a serving plate, place a mixture of onions and bell peppers on top. Decorate with green sprigs.

Herring with mushrooms

0.5 kg of mushrooms, 2-4 pickled herring fillets, 2 onions, 1 carrot, 10 ml of vinegar.

Cut the herring into portioned slices, put on a plate and sprinkle with vinegar.

Chop the onion and fry with grated carrots for about 5 minutes. Then add the mushrooms cut into pieces, salt a little, keep on fire until the mushrooms darken. Remove from the stove, cool, then put on top of the herring.

Pickled herring with bell pepper

 

1-2 carcasses of salted herring, 30 ml of vinegar, 1 onion, 2 bell peppers, 55 g of sugar, 100 ml of vegetable oil, 10 g of ground black pepper.

Peel the herring, cut into slices, pour warm water over it and leave for a quarter of an hour. At this time, chop the onion and sweet pepper.

Put the fish in a deep bowl, mix with vegetables, pour vegetable oil, add ground pepper, vinegar and sugar. Cover and refrigerate for 8-10 hours.

Bon appetit!