I don't add water, but this method cannot be called "dry" either.
How to cook
I buy herring frozen (not salted). I defrost it on the shelf in the refrigerator. Then I wash it, take it apart into fillets and try to remove all the bones.
I spread the fillets on the bottom of a suitable container.
Salt, add bay leaf and coriander peas. Salt for one layer I take about a teaspoon without a slide, the same amount of coriander. I also add a little black pepper.
I spread a layer of onions on the herring. I cut it into half rings.
Next is the second layer of herring. More salt, bay leaves, coriander and onions. And I fill it all with oil.
I always use unrefined sunflower oil. We buy the aromatic oil from local farmers - it's perfect for this herring. You can take olive (but I don't like herring with olive).
I cover the container with a lid and put it in the refrigerator. After a day, you can already try. But, of course, if you stand a little longer, it will become even tastier. I store this herring in the refrigerator for 10-12 days. And it remains lightly salted all this time!
If we do not have time to eat, I freeze it. After defrosting, the herring is no worse.
Before serving, cut into pieces, put on a plate and pour with lemon juice.
The herring turns out to be soft and very tasty. Not watery, not tough! By the way, we never have a bow either. Super! Try it!
For some reason, none of my friends knew about such a recipe. But now they call and say that they liked this method of herring more than "wet" or "dry".
You can make it even easier - cut the herring into pieces at once and lay in layers in a jar. In the same way - salt, onion, bay leaf, coriander and pour over everything with oil.
Mackerel can also be salted like this. Only the cooking time is needed a little more.
RECIPE:
• Herring - 2 pcs.
• Onions - 1 pc.
• Salt - 2 tsp. (no slide)
• Black pepper
• Coriander (peas) - 1 tsp.
• Bay leaf - 2 pcs.
• Vegetable oil - 50 ml
The video shows this recipe at 05:08. There are also 4 more interesting recipes from fresh herring. Take a look - you'll love it!