I think almost everyone loves salted herring, and if with onion and potatoes with butter watered, do not come off. I often I salt herring in this simple recipe and immediately in large quantities, then froze and pulled out when needed. How am I doing to show in the video. And so we proceed.
INGREDIENTS
Herring - 1kg.
Salt -100gr.
Sugar -1st.l.
Black pepper-10pc.
Allspice -5sht.
Carnation -5sht.
The mixture peppers -10 pcs.
Coriander fittings-10 units.
Bay leaves -2-3 pieces.
COOKING METHOD
Take herring, fresh frozen, unfreeze it in advance, I have 3 herring 1 kg. Gut the herring do not need.
Prepare the spices to your taste can I put into a blender black pepper 10 pieces, 5 pieces cloves, mix of 10 pieces of peppers, sweet peppercorns 5 pieces, coriander and crushed 10 pieces, you can use a coffee grinder or folded spices in the bag and knead rolling pin.
Per 1 kg of fish, we need 100 grams of coarse salt. Add 1 tbsp sugar, spices and stir. If you do not like spicy salted herring, you can not add spices, and leave only salt and sugar, turn out very tasty, too.
On a plate put herring, first pour a little salt in the gills of the fish and season with salt, turn over pour salt in the gills and sprinkle the fish.
Now put the fish into a suitable dish, I pan for the microwave. You can take an enamel bowl. Put the fish belly up necessarily. Put bay leaf.
Close the lid and leave at room temperature na10-12 hours, during this time at the bottom of and remove liquid formed in the refrigerator for 10-12 hours.
Now herring is ready, you can try. Thus it is possible to store 3 days in the refrigerator, but the longer it is, the stronger prosalivaetsya. I love lightly salted, so get it on the second day, washed and Burke once the whole fillet. Tidy insides, cut off the head, make a cut on the back, I peel it and remove the stone. Fillets cut into pieces a la carte.
If there is excess water the container is put in a vegetable oil, and put in the freezer when you need to pull out for about 20-30 minutes before serving.
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Details and cooking detail you can see in my very brief video below. Bon Appetit!