Many do not even suspect that cutlets fromHerring is an amazing taste, a delicate and fragrant dish. There are plenty of recipes for their preparation. Each of them allows you to create an original dish that even gourmets will appreciate. It is worth noting that the cooking process takes a little time. As for the products, they are all available, and they can easily be found on the shelves of stores.
To prepare the dish you will need:
The recipe for cutlets from herring is quite simple.First cut the fish fillets into small pieces. Pre-remove the skin. Pieces should be small. Clean the onion and finely chop the onion. Prepared ingredients once through the meat grinder to make mincemeat. In the received mass enter an egg, spices, sea or iodized salt. Stir the ingredients well. The mass should be homogeneous.
The prepared stuffing is covered with a polyethylene film andplace in the refrigerator for about 30 minutes. After the specified time, you can begin to heat the products. To form cutlets from fresh herring, be sure to wet your hands. Otherwise, the mass will stick to them. From the fish mince form neat rounded billets.
Finished products fry in a frying pan in oil fromvegetative raw materials, having established average intensity of heating and having covered a capacity a cover. Cutlets should be covered with a ruddy crust. The frying of the products on each side takes about 4 minutes. Cutlets from fresh herring are ready.
Such cutlets from herring turn out to be more gentle and airy. To prepare the dish you will need:
Recipe with a photo of cutlets from herring will allow moreclearly present the process of preparation. First, prepare the products. Cut the fish fillets with a knife, and then pass through the meat grinder. Using a coffee grinder, move some of the oatmeal. From them flour should turn out. The remaining grind so that a large crumb is formed. These flakes will be used as a breading.
Onions and potatoes peel. Grind the vegetables. Onions can be cut into small cubes, and potatoes can be grated on a fine grater.
In a deep bowl, combine the minced fish, oatmealflour and chopped vegetables. In the mass, enter the egg, spices and salt. Well knead minced meat. Finally put the mass in the cold for 10 minutes. She must rest a little.
Now it remains to form cutlets from herring andfry them. Moisten your hands so that they do not stick to them. From the mass, form the blanks oblong or round. Each product roll in oatmeal breading. Place the billets in a pan with a well-warmed vegetable oil. Fry the cutlets until golden brown on both sides under the lid. Finished products put on a plate, complement the garnish and you can serve to the table. It is recommended to eat the dish hot.
To make cutlets from herring, it is not necessary to use fresh fish fillets. Perfectly suitable and salty. For the preparation of such cutlets you will need:
Salted herring fillets slice, placein a deep container and fill with milk. It is recommended to soak the product for an hour. After the specified time, drain the milk, and wash the fillet in running water. The fish should be dried with a paper towel and passed through a meat grinder. Onions clean and wash. Pass through the meat grinder vegetable and slices of white bread.
Peel the potatoes, wash them and then chop them.using a grater with small cells. The resulting mass is added to the other components. Stir the ingredients well. In the received weight enter salt, pepper, sour cream, an egg. Stir well until smooth. Finished minced meat should be placed in the refrigerator for an hour.
With wet hands of minced fish formcutlets. Dip each of the products in breadcrumbs. Frying pan heat and pour in it vegetable oil without a smell and on a plant basis. It is better to use sunflower. Fry the billets at an average heating rate under the lid on both sides until a crispy crust. It is recommended to serve the dish hot.
Fish patties, fried in vegetable oil,can be served to the table in combination with potatoes. It can be prepared as a mashed potatoes. Also fried potatoes fried in a frying pan or fry are ideal. A good addition will be a simple salad of fresh vegetables. It can be made from a tomato with sour cream or cabbage with carrots.
Also fish cutlets combine well with freshor stewed vegetables, boiled pasta, etc. As for sauces, tartar is the best choice. It well emphasizes the taste of cutlets, prepared from salted or fresh herring. If desired, you can make gravy with vegetables.
