Eight particulars of herring (for all occasions)

Category: Cold meals and snacks

Kitchen: Russian

Eight particulars of herring (for all occasions)

Ingredients
Herring	2 carcasses
Vegetable oil	50 g
Vinegar	30 g
Mustard	2 tsp
Sugar	2 tsp
Bulb onions

Cooking method

And let's talk about such an irreplaceable snack as herring?
Perhaps, the usefulness and importance of this snack has not been formulated yet better than the hero of M. A. Bulgakov, captain Myshlaevsky.
“… -Lariosik Do you drink vodka ???
- I am not a military man, I do not drink vodka.
Therefore - the Herring ... and there is NO "herring" ... or ... only the Herring! Like this - through "Yo".
It was in Sevastopol.
I was replaced from TsGV to this Glorious City. North side. An electronic warfare battalion was there.
Having put down, and how without it?, I joined the team. They put me on the PNSh chair. It was tense with armchairs then. There were two of us. I was in charge of the entire combat unit. Well, not the last person who served - he understands.
The chief of the food service in the battalion was a warrant officer. Vasilich was his name. As ancient (as it seemed to me then) as a monument to sunken ships at the Grafskaya pier.
And then one day I was invited to a glass of tea ... to Vasilich. Not everyone was honored with such an honor, if suddenly someone had doubts. This is not tea with milk from the queen of insolent island aborigines.
And now about the herring. Vasilich took out one such herring from a barrel. With half a meter long (if he lied, then quite a bit, if there was one, a herring, a little longer, then not much) and with a good thick log. Danube is so ... Mlyn !!! Turquoise iridescent meat. The caviar from it crunched and was just as hard ... like a good pickled cucumber. We took off our tunics and ties, rolled up the sleeves of our shirts ... and the fat was already running down our fingers. It was such a herring splendor !!!
Vasilich gave me one with him. Why one? So she and one third entered a three-liter jar. And what was the aroma !!! While the ferry was crossing into the city, people looked back at me carnivore. It is good that then the Man was to each other "... comrade and brother ...", but now the herring would surely be taken away and easily thrown overboard, of course, not the herring.
I have never eaten such a herring in my life. What kind of sturgeon or salmon is there….
You can, of course, serve the herring like that (the board in this NOT my picture is clearly superfluous. This still life painter does not know the truth of life to the end, oh, he does not know ...),
BUT!!!
It is not always possible to eat herring “tasty”. Sometimes it is necessary, and to domesticate this process. And what to do? After all, there are ladies at the table, tea is not in the East.
I propose to talk about these very cultivated methods.
We take, then a herring.
But I'll tell you my opinion. One herring is so ... not even an appetizer, but visibility. And if the company is going to, then in every way one will not be enough. So ... let's take the herring!
By the way, maybe who forgot? I'll just remind you…. There were also such herrings - Ivas! Remember? Small, fatty and very tasty. True, not large. During the period of the triumph of historical materialism, these herrings were worth more than others. Two fifty a kilo !!!
But this is me ... by the way.
Let's get back to the essence of the question. It is necessary to begin, whatever one may say, to organize the cultural consumption of herring, with the fact that they need to be cut and cleaned.
I start by extracting the insides of the fish. It makes me very happy when milk and caviar meet. This, for me personally, is even tastier than anything else.
And ... when all the giblets have been removed, it is necessary to well clean various films from it, etc.
Then cut the carcass along the ridge, carefully remove the skin.
For example, everyone knows that it is necessary to clean it off the tail, but what about the classic? ... "... I started with the tail, and she took the herring and began to poke me into my mug with her muzzle ..." In general, I repeat - the herring needs to be peeled, without any philosophical delights.
And divide the carcass along the ridge into fillets. The bones will all remain with the ridge. BUT! Check all the same so that there are no small bones left. Delete them. So as not to spit later.
By the way, take a look - Uncle Yasha suggests a good way. I have not tried it, but people praise it.
After all this, these very fillets must be cut. In most cases, into "just" pieces. If you like - portioned. And if not ... then cut it as you see fit. This product is so democratic that, believe me, it does not recognize any rules. Lives by its own laws.
But, I will note. If further actions are envisaged for "cooking", or rather fine-tuning this, in principle, already self-sufficient fish, for consumption, then most likely this fish will be soaked in something, or kept in something. Therefore, the next operation will be ... put the herring in an orderly way in some kind of dish. For example, a tray.
And I almost forgot. If you really cook herring, which is called "in sauce", then you can't do without onions. It can be white ..., red ..., yellow ... in general, anything. And, which is typical, it is almost always cut with "rings" ... or half rings. And thinner is better.
Put the herring in the tray on a layer of onions.
Well, then in layers. Layer a layer of herring, cover with onions and again herring. The top layer of the herring should be covered with an onion blanket.
Now about the main products for all kinds of herring sauces.
In my opinion, this is primarily vegetable oil.
You can use regular sunflower oil, but, in my opinion, it is better to take oil that is more neutral in taste and aroma. Olive, for example.
BUT! … Everyone is free to choose what he likes the most.
The second product is vinegar. Again, personal opinion. A regular canteen is preferable. Apple is good too. But balsamic, for example, will be harmless in some cases.
Mustard. Here in the first place is the usual, so-called. "Russian". Its vigor and bitter-tart taste goes very well with salty. And, of all kinds, mustard with spices, etc. can be used for a "bouquet". Why not?
All of the above will be referred to as "IN GENERAL". Without these actions, not a single method of the very cultivation that we undertook to "talk about" will do
Now about the details.
Part I
Herring with "just sauce"
To create this very "simple sauce", you need, first of all, two products. This is vegetable oil, firstly. Someone likes, for example, sunflower. To make it "rustic" perfumed. And someone ... in general, there is a huge space. For example, I prefer to take oil, on the contrary, so that it is neutral. To only soften the taste of the herring, enhance it ... in the best sense of the word, and not add something that is very different from "." Let's take an olive one.
And vinegar. Here, again, you can repeat about the scope for imaginations and opportunities. In terms of varieties and types thereof. Try balsamic. Make the sauce more flavorful.
So, just mix the vinegar and oil. Proportions? No advice! It depends on the varieties of oil and vinegar and personal preferences.
And then, put the herring in a tray and pour over it with a mixture of onions. By the way, you can add sugar to an amateur. Well, and everything else - to taste, if hunting. Not worth it though. Well this is "just sauce".
Close the tray and put it in the refrigerator. At least one day.
And only then ... then you can straight out of the tray. Whether with a fork or with your fingers. Can be put on a plate…. In a word, serving is not the main thing here. The main thing is taste !!! And if caviar is caught in a fish, or milk, then this is simply the most perfect delight. And of course, don't forget about black bread.
Kings didn't eat that. That's for sure. Kings - yes! They knew a lot about snacks.
Part II
Herring with "daddy's sauce"
For me, such a Herring ... the most common and extraordinarily delicious !!! Sorry.
The most common "just herring". With a sauce that is nothing unusual and ... except, perhaps, only that this sauce gives the herring an unusually interesting and very ... and you know, it may well be that this taste is just for me ... extraordinary ... !!! My dad, the kingdom of heaven is to him, so did the herring. And she is very much, such a herring, everyone who tried it liked it.
Put the fillet pieces in one layer in the tray on the onion layer, and put the onion layer on top too. Ordinary, as it was said. Onion. Cut it into rings. Not thick. If you have a little green on hand, you can add it too.
And then again a layer of herring. If caviar or milk is caught in the fish, then do not rush right away ... but also put it in the tray. Better on top. For me, there is much milk ... but it's a matter of taste. Personal.
And the final layer is again onions.
And let the tray stand for now. You can even put it in the refrigerator.
And now we have one way - to cook the marinade sauce. It's actually very simple. We collect such products under the arm. Unsophisticated.
There are nuances here, of course. First, the mustard. The one that dad used, it was called, it seems, "Dining room", alas, no longer. But, in general, the mustard was cooked on its own. Alas, the secret is lost. But the one that I took is more or less close in spirit and taste. Secondly, vinegar. Then there were such bottles. Triangular. Vinegar essence. Also now there is no such. But! It happened that the sour apple was still rubbing, so apple cider vinegar will do nothing for itself. And sugar ... that's sugar. Oil is an optional component. It's a matter of taste. That's all the products.
And then pure shamanism begins. How is that? Make the sauce you like. And nothing else.
I'll try to tell you about that one. Because I remember the taste of it from childhood, and to convey it in letters ... is, you see, an impossible task.
So. We take water. We calculate by volume so that it is enough to fill the contents of the tray.
Then add sugar. Stir it well. It shouldn't be sweet. And not even sweet. And on the verge, or figuratively speaking - a premonition of sweetness. Something like that.
Then vinegar. Add it little by little. Slowly. It is necessary to achieve the taste of a sweet and sour apple, but with a feeling of slight pungency. The taste should not be sharp, but so ... smoothly - viscous. With these very sensations of a slight pinching of the tongue. BUT!!! Not annoying.
And finally, mustard. Again, start with a teaspoon. A certain bitterness will appear in the taste. It should be purely a background. That is, imagine, again, a sweet and sour apple, which you slightly flavored with mustard. And this fragrant bitterness almost, it almost hides the acidic component, but at the same time it, this component, appears brighter against the background of mustard. Well, something like this.
And stir everything well.
And then fill the entire contents of the tray with sauce. It is advisable that the sauce covers everything with the top.
Well.
In three hours already….
And, of course, the longer the herring lays in the sauce, the ..., in general - ".. no matter how much you shout" halva, but it won't become sweeter in your mouth ... "©. You have to try!
Part III
Herring with Mustard Sauce.
Remember our Anton Palych Chekhov, in the story "In Court". And what is interesting - there is a story. In this story, there is also a conversation about herring in mustard sauce, but there are no details ..., details, alas, no.
And in general, it should be noted, Anton Palych looks very much like this very herring, which he loved very much in mustard sauce. Very often he mentions her. For example in "Siren":
“… Well, sir, you also need to have a bite, my soul, Grigory Savvich. You need to know what to eat. The best snack, if you want to know, is herring. You ate a piece of it with onions and mustard sauce, now, my benefactor, while you still feel sparks in your stomach ... "
So ... you can talk as long as you like about what tastes better ..., here, as they say:
"Everyone has their own taste, one is not a pointer to another: who loves watermelon, and who loves pork cartilage."I will note, perhaps, about one deducted scientific fact:
“… Eating herring reduces the risk of heart and vascular diseases. Research has shown that herring increases the content in the body of the so-called "good cholesterol" - high-density lipoproteins, which, unlike "bad cholesterol", significantly reduce the risk of atherosclerosis and cardiovascular diseases ... "
That's it.
But. To business.
Here is everything you need for a sauce.
Take two teaspoons of mustard. Again, I repeat, the usual, from the series "Russian Bitter". Add a teaspoon of sugar. Put it all in a cup and grind it well. Until smooth.
Then transfer this mass into a glass. And add to it, in a glass, two centimeters of vegetable oil. I took Olive. Real Greek. First spin. By the way, he has a scent - you will download it. Looking ahead, I will note that I have never miscalculated.
Then also two centimeters of vinegar. I took an apple one. But an ordinary dining room would do just fine.
Look, what a wonderful bundle turned out.
Very good, I would say thoroughly, mix everything, and add the rest of the volume with strong brewed tea. Tea should be taken as simple as possible. The black. No flavors or additives. Although I was tempted to brew my favorite ... with bergamot. But I resisted.
And then, very, I repeat, mix everything thoroughly. Achieving a homogeneous mixture.
Look, what a golden and fragrant result. And the taste is very interesting. Sweet, tart - bitter.
And then, on that very thin onion blanket that lies on top of the herring, pour this sauce. So that the sauce fills the entire free space of the tray and covers the onion.
That's all.
Put in the refrigerator. Let it brew for at least a couple of hours. Better yet, let it stand for the night.
And then ... then like that. And you can immediately for bread. Here "the master is the master."
Part IV
Herring ... just herring ...
Cut herring, fillets, which turned out, cut into delicate pieces and put in a tray on a layer of onions, which should be cut into half rings. Thin. Then again onions and again herring. And on top of the herring again onion.
And so, until the tray is full, or the herring runs out. BUT! The bow should prevail. It should be so!
Pressing anything - no need to squeeze. Just lay it down.
And this is all that is needed for the marinade.
Again, making herring marinade is pure water shamanism. Do everything to your liking and understanding. This also applies to ingredients and their quantities. Be guided only by your own and your loved ones tastes and preferences.
I took this. Note that I just forgot about sugar in a hurry. To photograph.
Here. Ordinary mustard, Russian - a teaspoon with a slide, mustard like Dijon, the same amount, soy sauce - again a spoon, but a tablespoon. Vinegar. It's strictly to taste. And olive oil - cold pressed. Himself, which is natural.
Forgotten sugar. I put in a couple of heaped teaspoons. But you can vary to taste.
And we mix everything ... in a glass. Necessarily in faceted, otherwise the taste will not be ... what you need. Add some water. Not prevent.
And fill the contents of the tray with marinade. It is very necessary that the marinade covers the contents of the tray.
Let it stand for a couple of hours “just on the table”, and then put it in the refrigerator. And in the morning ..., in the morning it is already possible ... and what kind of onion turns out !!! Maybe even better than the herring itself.
Part V
Herring with apple and ...
This is a really simple and interesting recipe. There is an opinion that this method was described by Pokhlebkin. Therefore, due to his somewhat skeptical attitude towards William ... although more on that later.
But, love and adherence to herring played a role, as well as innate harm and the habit of not taking their word for it. So.
These are the products. They took different onions - ordinary and red (of course, this is not Crimean, but ordinary - near Moscow). A couple of carrots. Apples (I then added the second) Semerenkin (and it would be better, of course, Antonov's. Sunflower oil and a little black pepper. That's the whole set.
I cut the onion into half rings, tried very hard to be thin. And then he gutted him.No need to crumple.
Carrots, peeling, rubbed on a coarse grater.
And he did the same with the apple.
And all very neatly, but thoroughly mixed.
I took quite a bit of pepper. But this is a matter of taste. Coriander was also advised, but was not found in the bins. Alas ...
That's all prepared, actually. We are laying.
At the bottom of the cup (you can take a jar or a tray) like this he splashed a little oil and poured an onion.
Then a layer of vegetable-fruit mixture and a layer of herring. And on top again, a little oil. So that the herring pieces are greased. No more.
And again ... onion and mixture.
And then again a little herring and butter. Calculate so that the top layer remains behind the onion-fruit-vegetable mixture. I splashed a little oil on top again.
That's all. He closed the bowl with a lid and put it in the refrigerator.
And in a day ... here it is. Miracle of the Pacific. And maybe the Atlantic. The herring did not have a passport.
And ... you know what? I’m very suspicious of culinary theorists for a reason. This is not to say that it turned out disgusting. Not at all. BUT!!! … As the unforgettable Honore de Balzac used to say “… like the love of a village woman. Nourishing, tasty, healthy, BUT ... BORING AND FRESH !!! ... "(I can't vouch for the accuracy of the quote). So it is here. Why bother and wait? You could just sprinkle the herring with onions and pour oil. And you don't have to wait a day. Pour and eat!
In a word, absolutely no piquancy was felt at the exit. Maybe the herring was of the wrong breed, maybe the apple needed sour, maybe ... in general, such an option, of course, has the right to be, but does not cause delight.
Therefore, the situation had to be saved. I called a lemon for help.
And you know, it revived a little. So I think it would be worth adding thinly sliced lemon between the layers. Although ..., as already mentioned ... however - not for everybody.
Part VI
Dutch herring
I cannot say that this method is known in Holland, but the sources say that.
In order to gollandize herring, the fish must be taken fresh. Quite fresh, as it would be best not to find, of course. Therefore, here it is - already thawed.
Clean and cut as usual.
What surprised me - in appearance it turned out to be well, just like salty.
What do you need? Onions - cut as usual - in half rings. Lemon - chop thinly. Carrot slices.
At the bottom of the jar we put onions, carrots and lemon. You need to put more lemon than in the picture. Piece three. And the leaf is small.
Then a layer of herring. An incomplete tablespoon of salt.
Lemon, carrots and onions again. Between them is a spoonful of sugar and a few peas of black pepper.
And repeating all the layers, we put them in the jar until we fill them. Cover the top with lemon.
Well. Let it stand in the refrigerator for a week. From time to time, the jar must be turned back and forth. And it will turn out something like this.
I don't know, Holland is not Holland, but it worked out well. Interestingly so. Spicy. Unusual.
Part VII
And a couple of details about herring dishes.
First, about….
Tartararam from ... or ... the herring takes off her fur coat
Immediately, in order to prevent all misinterpretation, I will say. One late evening, rather at night, I began to click the buttons on the television remote control. Clicked and clicked and clicked. One imposing uncle, together with a sympathetic aunt, were engaged in ... in the kitchen ... tartararism ..., that is, they were preparing food (what did you think?), Which I will now tell you about. Because I decided to repeat it.
So, herring or herring tartare. This is how you like it.
Well, if it's made of herring, then how without it? We took lightly salted. If someone comes across a very salty one, then keep it, depending on the degree of salinity, in milk or in freshly brewed tea.
Peel and cut into sirloin parts and polosofileki these small - small (otherwise, what kind of tartare you want) we cut.
Luchok. I took two halves. White and ordinary red. We cut ...
Here about the spy. That uncle taught aunt all the time to cut something. What have I learned. Though not once and aunt. Chesslovo, I did not know such a method. Thanks to the uncle from the TV.
You just have to not cut the onion to the end lengthwise (or whatever), then forward ..., and cutting into small cubes is just VERY convenient. The product does not disintegrate. And then crumbling the rest is a trifle.
So, who didn't know - please.
Next is one more gadget. Fill the onion chopped into a small cage with yogurt. Simple. We mix. And we put the bow aside. Let the acid of the yoghurt kill - neutralize the bitterness of the onion. This is only good for us.
Running a little ahead. I didn’t use anything else. If someone wants to make it more wet, then add more yogurt. Or add, for example, mayonnaise. Taste.
Apple. Sweet and sour. Again applying the method shown by the uncle, we cut the apple into a small cube.
Salted, from a barrel, cucumber. Also small and also cubes.
And chop the dill finely. Do not forget to cut off the legs. Fundamentally. Need a soft and fluffy substance.
That's all. That is, the whole set. Another mixture of such peppers and mustard. The choice of spices and their articles is yours. It's a matter of taste.
Here…. Basically, everything is ready to start cooking.
Cooking.
We spread the cucumbers first. Then an apple, herring, onion.
Pepper. Mustard. Dill. We mix. And put it on a plate. You can use two, as that uncle did, spoons, form lumps, such as testicles, and sprinkle it all, for example, with lingonberries.
But I didn't bother.
Now, and how without them, conclusions. The uncle burst out at the end of his action. with one grandiloquent phrase, which I remind you, put in the title (see the second part).
HERRY TAKES OFF THE FUR COAT !!! Say, everything is already tired of this very herring under a fur coat. And this tartar can easily replace it. And cooking is easier and faster and the taste is more ... Well, and other tam-taramatoria.
My personal opinion. Uncle WRONG !!! This tartare can be good and even somewhere in the distance is popular ... but only where people have NOT TASED herring under a fur coat. So ... a pitiful excuse ...
In a word. Nonsense on yoghurt, maybe on mayonnaise and yogurt ... but still nonsense. I will not cook any more myself, nor do I advise you.
In general, from the series "negative experience is also an experience !!!"
Part VIII
Herring under a Fur Coat"
And one more detail - "Under a fur coat". New Year is coming soon. And this appetizer, whatever one may say, is already folk - traditional. How without her?
First, of course, gut, clean….
And then we will cut into such fillet cubes.
And crumble these fillets. Don't be too small, but you don't need to make big ones either. And do not forget to pay attention to all sorts of small bones again. Take away what comes across.
And on this directly the herring for "under a fur coat" is ready.
What do you need for a fur coat? Here, of course, "every hut has its own rattles." And I'll tell you "about mine".
First, about the lining, this very fur coat. Boil the potatoes "in their uniforms" and then, do not forget to peel them.
Boil and peel the beets and carrots.
Onion. Simple, regular onions. No fancy. Chop it finely. Like a dice.
And an apple can be ... only sweet and sour. Rub on a grater.
Well. Everything is ready. You will also need mayonnaise. Well, here - the field is wide. Someone will take "Provencal", someone "olive", someone like crocodile eggs ....
And maybe someone will cook it himself !!! After all, it happens.
We build the lining.
Grate the potatoes. And then cover the potatoes with a medium-sized layer, again, chopped onions. And cover it all with mayonnaise.
Mayonnaise, of course, must then be smeared over the lining surface.
And then put our herring on top of a layer of mayonnaise and sprinkle it with onions again. Slightly.
And on top of the herring-onion layer we will make an apple pad. Not thick.
Then again, some potatoes and again coat it all with mayonnaise.
We also rub boiled carrots on a grater. And lay it out with the next layer.
Here you can again slightly smear with mayonnaise, but you can not. A matter of taste. And then a layer of beets. It is also better to grate beets on a grater.
And ... the final layer of mayonnaise.
And then we do it to make it “beautiful”. You can decorate with olives there. Green tea and lemon.