Herring is loved by many people and asfish dishes, and as an appetizer, and as a component of sandwiches. However, not everyone is satisfied with the quality of factory salting, or want a different taste. Such pickups have come up with many ways of alternative salting your favorite fish. And each marinade for herring will give it a new, often unexpected taste. In this article we will look at some very interesting recipes that will interest any herring fan.
To begin with, we will offer a more or less traditionalmarinade for herring - with vinegar. However, the additional components are very sophisticated standard. Half a glass of vinegar is taken, two tablespoons of sugar are poured into it, several peppercorns (both fragrant and black can be taken), bay leaf (break), half of finely chopped red onion, half of sour green apple (also chopped or grated), one crushed gherkin and a tablespoon of capers. The tray is folded in layers of marinade and sliced fresh herring fillet, the vessel is filled with cold water, closes more tightly and hides in the refrigerator for a couple of days. Especially good is such a fish with onion rings, mustard and sour cream.
Very interesting marinade for herring, recipewhich includes wine. In particular, it is proposed to use sherry. A spoonful of sugar dissolves in a glass of wine, three spoons of wine (original - sherry, but checked: wine is suitable) vinegar are added to it, and the marinade is flavored with a pinch of white pepper. Again fillets are cut (in slices and already salted) and a large red onion (half rings). The herring is folded into a container, overlaid with onions, filled with marinade and aged for at least 24 hours. Can be stored without damage to the quality of up to two weeks.
Not everyone knows that baked herring itself- delicacy. However, before cooking, the fish must be marinated. The ideal marinade for herring, which is supposed to be sent to the oven, is done this way: a little less than half a liter of water, juice of half a lemon, two tablespoons of liquid honey, the same amount of sesame oil and half a cup of soy sauce are mixed in one container. Two spoons of freshly ground ginger, a teaspoon of pepper and two crushed garlic cloves are added to the liquid. The sauce is mixed, it poured half a kilogram of fresh Norwegian herring fillet, which is left for half an hour for pickling.
This mysterious name is marinade forsalted herring, which wants to give a new taste sound. One-third of a kilogram of a fillet of weak salted fish is soaked for three to four hours in water, then dried and cut into narrow slices. The carrot is cut into strips, two onions (red again) are cut with semi-semi-hens, and half a lemon is cut into very thin circles. Half a glass of water is boiled, 2 spoons of sugar dissolve in it, a third of white wine vinegar is poured into it, and the fire is immediately extinguished. In a hot marinade, a carrot is dipped and spices are poured: one and a half teaspoons of mustard beans, half a spoonful of allspice and black peppercorns and two leaves of laurel. In a glass jar, a layer of fish is laid out, then a lemon, followed by an onion, and all this is filled with marinade. In the cold, the herring should stand for three days, after which it is swept from the table by enthusiastic eaters.
This marinade for herring allows you to getthe finished product is very fast - in just three to four hours. Half a glass of tomato puree is combined with a quarter of the same juice, three spoons of olive oil, ground allspice and black pepper (to taste), salt and half a tablespoon of sugar. All this is whipped, and half a glass of cream is gradually added to the mixture. Pieces of herring fillet are placed in a jar, interspersed with half rings of red onions and layers of marinade - it turns out to be quite thick. Believe me, you do not even suspect how tasty this fish can be!
This is another marinade for salted herring - onthis time of danish origin. Mix half a glass of sour cream, two tablespoons of strong mustard, one spoonful of brandy (you can substitute brandy or vodka) and wine vinegar and five tablespoons of light honey like acacia or linden. Salt and ground pepper are added to taste. The herring is shifted by the onion rings and garlic plates, it is poured with marinade and lasts about a day.
Maritime countries have each invented their ownfillings for so popular fish. Icelandic marinade for homemade herring consists of one and a half glasses of water, three tablespoons of sugar, one teaspoon of salt and cinnamon, half a spoon of white ground pepper, 10 ground cloves and a large spoon of chopped ginger. All this is boiled, filtered, and then a third of a cup of sunflower oil, two spoons of red wine and apple vinegar are poured into the mixture. This mixture is poured chopped fillet slices for a day (keep cold). Such a herring will be the most delicious in a multi-layered apple sandwich on black bread.
Многие люди считают, что без уксуса ничего marinate can not be. Exceptions are made only for barbecue meat - there the choice of the base is quite large. However, there is a marinade for herring, the recipe of which successfully dispenses with this acidic component. A small, extremely hot pepper is finely minced and pounded with a teaspoon of lemon juice and two slices of chopped garlic. A little dill, a third of a small spoonful of sugar, half a glass of vegetable oil and a dessert spoon of vodka are added. This composition is filled with chopped fillet and stand in the refrigerator for several hours.
Note that no matter what marinade for herring you arechosen, the main thing is the quality of the fish. And pay attention - all the recipes are designed for fish that have already been cut, and also portion-cut. You can, of course, pickle a whole carcass, but then you have to wait much longer.
