If you have been lucky enough to travel around Western Europe, you have probably noticed the deepest love of the inhabitants of these countries for herring. In Holland, for example, there is even a monument to the fisherman Bekel, who figured out exactly how to salt herring so that salted herring at home remains tasty and does not deteriorate over time. Herring won its well-deserved sympathy in Norway, Sweden, Denmark and France, where recipes with her participation were further improved under the influence of the characteristics of local cuisines.
Marinade for salted herring with vinegar
It is usually eaten on the occasion of the Swedish holidays: St. Jean and Christmas, sliced or cubed, accompanied by baked potatoes and cream, combined with dill. Because of its pronounced sweet taste, it is preferable to consume pickled herring, accompanied by several other specialties.
To enhance the sweet and sour taste, ice aquavit is perfect for this dish. Used in cold and salty sea waters, this blue and silver fish is predominantly found in the seas of Northern Europe: in the Atlantic Ocean, but also and especially in the North Sea, the Norwegian Sea and the Baltic Sea from the Finnish and Swedish coasts. The herring always moves in the shallows. They can sometimes collect up to 100 billion fish.
But today I want to offer you a recipe for pickled herring at home in Polish, because the Poles also know a lot about this popular dish. They really love to cook herring in all sorts of sweet sauces and marinades! Are you interested? Then welcome to my kitchen, where I will tell you in detail how to pickle herring at home so that the herring turns out with an incomparable taste and aroma.
Sales and imports of herring were exponential at the time. Taken by boats, the trade of this product in the north played important role in maritime trade of that time. An essential food of consumption, it has already been recognized for its nutritional virtues and has been prized for centuries. It has even been called the "royal fish", proof of people's enthusiasm for this sea food. Therefore, the export of herring was essential for the development of the Scandinavian economy.
Herring in spices at home
Nowadays, less popular marinade and cooking recipes are diversifying to better adapt to modern tastes. Herring gradually takes its place as "king" and at the same time seduces more and more with its unique taste and nutritional qualities. Rediscover this northern fish that has survived centuries through our unique recipes in the fjord of Nice.
Ingredients:
- Fresh herring 2 pcs.
- Gherkins 150-200 g
- Onion 2-3 pcs.
Brine:
- Salt 3-4 tbsp.
- Water 1 liter
Marinade:
- Water 300 ml
- Wine vinegar 125 ml
- Table vinegar 9% 75 ml
- Sugar 50 g
- Red pepper 1 tsp
- Allspice 10 peas
- Bay leaf 2 pcs.
- Yellow mustard in grains 1-2 tsp
- Carnation 5-7 buds
- Garlic (dry) 1 tbsp
How to pickle herring at home:
Marinated herring in Korean
Here is a short list of cities near Nice. The day before, peel the garlic, carrots and onions, then chop them. Place in terrine on a layer of herring fillets, cover with half of the cut vegetables. Add ingredients to bowl and add bay, thyme and pepper to terrine and cover sunflower oil. Cool and leave to marinate for at least 24 hours. Wash the potatoes the next day. Make a vinaigrette by mixing salt and pepper with vinegar and oil. Peel potatoes, cut into cubes. Drain the herring fillets, cut them in half.
If you want to speed up the cooking process, you can take ready-made lightly salted herring from the store and pickle it according to the recipe, but I took fresh-frozen, because in this case you can independently control the progress of the entire process and the amount of salt in finished product so that later the taste of pickled herring is perfect. We gut the fish carcasses, wash them according to all the rules for cutting fish.
Drain a few onion rings and place in a salad napkin at the bottom of each plate, adding potatoes, herring fillets and onion rings. Sprinkle with a little sauce, pepper and serve, the potatoes should remain warm. Reserve 24 hours in the refrigerator. After this time, rinse them thoroughly and dry them in absorbent paper. 2 Peel and chop the onion and carrot. Place the herring fillets in a jar or bowl, alternating with the onions, carrots, coriander seeds, cloves, and peppercorns.
Tips and tricks for herring marinated in oil
Also add Bay leaf and a branch of thyme. 3 Cover completely with oil and refrigerate for at least 12 hours. 3 Bring those pickled herring and hot potato steamed, chilled with dry white wine and a little pickle oil. Why oil from grape seeds? Since it does not freeze in the cold, it remains very liquid, from which there is perfect drainage. Alternatively, use another neutral oil of your choice and remove the herring before refrigeration to allow the oil to regain its fluidity when room temperature.
Then separate the skin and fillet from the spinal bones, the remaining small bones- remove with fingers.
There are two types of herring in Sweden, they are called threshold or stromming. The former are from the North Sea, i.e. the west coast of Sweden, and are mainly used for marinades, while the latter come from the Baltic Sea and can be made into one of the ones mentioned above or, as in this case, they are bundled. Science teaches me that stromming is a sub-species of the herring retinue adapted to a specific ecological niche in the Baltic Sea, in particular - it seems to be less salty than other seas.
Herring in mustard sauce
As a result, stromming is less and less greasy. As is often the case, the preparation is not difficult: on a cutting board, file your herring fillet skin side down, lettuce, peppercorns, and sprinkle with minced dill. At this stage, take two threads and put them on top of each other, turning outward to the outside, and wipe off a couple of threads made in this way.
We cut the fillet herring pieces into smaller pieces and put them back in the tray - this time for marinating.
We fall asleep on top with chopped gherkins and onion rings.
It is difficult, though almost impossible, to convey the sensory experience, especially of my first meeting with Surströmmin. The moment of transferring partially fermented herring from milk to milk was described by Alan Davidson, founder of the Oxford Symposium on Food and Cookery, with the following evocative words. As the scent soared upwards, birds began to fall from the sky.
The first difficulty is opening the bank. For this reason, it must be opened in a bucket of water and outdoors. But what is characteristic is that he is so disgusting and perceptive that after he first noticed that he does not give up on you and slowly seems to wrap everything around you. To make it available at the tunnel, some potatoes, raw red onions and sour cream.
We prepare spices for the marinade: red pepper, clove buds, allspice peas, mustard grains, laurel, dry garlic.
We put all the spices in a blender / mortar / coffee grinder and grind. Let's prepare wine and table vinegar, water, sugar for the marinade.
Marinating herring without vinegar
Drop everything and good luck. Another obstacle is that the herring is not even clean. Before they roam, they cut their heads, and that's it. However, they won't be enough. It is, in a slightly reduced form, the exact equivalent of smell. Here is the reaction of the author of "Swedish cuisine for Italians". It is clear that the regions in the north of Sweden have never been rich in food commodities, and attempts to preserve one of the most abundant have undoubtedly created many cultural variants, more or less successful.
Apparently, Surströmming fermentation was a response to the occasional lack of salt in the northern regions and took precedence over smoking to allow for more convenient transportation. I find this hard to believe: Surströmming isn't just good, it's just what the human body seems to want to ingest.
We combine everything in a saucepan and put on fire - we bring it only until the first boiling bubbles appear. We cool the marinade, otherwise your herring will turn into boiled fish and not pickled.
But they probably have, at least in part, supporters of this theory. The undersigned's guttural sounds override the laughter of the shooter, who crashes on the ground with the effect of a car a bit in the Blair Witch project. Midsummer, the summer solstice, is celebrated in Sweden on the first weekend after the actual solstice.
Without a pole, but with everything else. From a gastronomic point of view, that's what it is, the Midsommar dinner is sort of a recap of previous bets, in addition to some news. The basics, this time, however, they are properly prepared with fresh potatoes and marinated salmon. You can enrich it with other pickled herbs: senapsyll, like mustard herring, was a pleasant surprise. Once again I confess: excellent. This is a cheese flavored cheese from the north, trying to find a weak analogy, similar to padano grain, a little more buttery.
Pour the herring with the cooled spicy marinade and fix the exposure time - 24 hours. A day later, pickled herring at home in Polish is ready! Serve with onions and gherkins!
Bon appetit and interesting culinary discoveries!
The second piece of news has to do with the drinks that accompany the Midsommar dinner. The Swedish and alcohol theme deserves - and will receive - more attention in the future. Bindings should not be sucked or drunk, so to speak, alone to impress your visitors: the whole table needs to be strong, perhaps singing a song for that purpose.
Since there are no recipes, here are some photos. The board folds up. Machinist Italian winner of the "Do what he knows" award. Lime marinated strawberry pie with white chocolate and vanilla cream. Like Clifford Hertz, who on the run from the natives for a sudden cock-fighting police raid, felt that the Balinese recognized him - if not as part of the community - at least as a person, I, in my own way, What Swedish indigenous peoples are beginning to look like amazing and funny and showing interest in this project, which they find somewhat quirky.
Marinated herring is universal dish, which will be appropriate both on a modest family dinner, as well as at a festive feast.
The most immediate English translation in conversations is also often "rotten herring", where for me "rotten" means something else. He even walked into my office and spontaneously suggested him as an informant. Herbs and potatoes: two words that, in fact, alone are enough to open the worlds of generous lands and seas from cold waters. The recipe is nothing more than placing the ingredients on a serving plate: boil the potatoes along with the bamboo stalks, then serve the side dishes with finely chopped dill leaves.
Together, put the herring and sour cream on which you cut the pieces. The only difficulty would be to find the ingredients in Italy. The dish can be enriched with boiled eggs and large quantity red onion, raw, roughly chopped for herring. The result looks incredibly exotic for italics and, believe it or not, really delicious. I must confess that this recipe contains two cheats, one of which is built into the other. For a nineteenth century farmer holiday dish from potatoes and herring would have a unique flavor: bullying.
Today, there are a lot of marinade recipes for making pickled herring.
You can make it spicy, lightly salted or spicy.
Marinade for homemade herring - the basic principles of cooking
You can, of course, buy ready-made pickled herring in the store. But believe me, herring home cooking does not go, in any comparison with the purchase.
This, when it comes to smoking fish, is probably the most important chapter, which at the same time contains the most "secrets" and open questions. Important advice: try everything yourself. What could be the right one Walnut for one, and what he defends as secret recipe, maybe for another too strong or too weak spice.
Herring in pink sauce
But just the right salting is the alpha when you smoke fish and have great success. The following tips and recipes can only be the key to this topic, which has many different options. And I add: Trying to learn one! No pond or nitrite.
Herring is marinated in two ways: in liquid and dry marinade.
The first thing to do is to choose the right herring. When choosing a herring, pay attention to appearance fish. It should not have any brown or yellow spots.
An important role is played by the defrosting of herring. Do not defrost fish in the microwave or hot water. Leave the herring in the refrigerator or at room temperature until completely defrosted.
Fish with salt, cooking salt only. Ingredients such as nitrates or nitrites are not allowed in fish and are not needed. The few saltwater fish are those that live in salt water all their lives. Scavenger meat contains no more than 0.24% salt. Freshwater fish about half.
However, using salt for flavoring is one thing, and for the sake of strength is another. When it comes to longevity, salt has always been indispensable and highly valued. We can distinguish between dry and rescue. The fish is sprinkled with kitchen salt inside and out and placed horizontally in a salt-resistant container. For example, plastic buckets or plastic bowls are suitable.
Then the heads and tails of the fish are cut off, gutted, and thoroughly washed under running water. The herring is marinated whole, cut into pieces or cut into fish fillets.
Marinade for herring can be cold or hot. The ingredients, according to the recipe, are mixed until smooth and the fish is poured with the resulting marinade. Stir, and leave for a day, so that the herring is saturated with the taste and aromas of the marinade.
By adding various spices to the marinade, you can change the taste of herring to your liking.
When marinating in a dry way, the fish is rubbed with a mixture of salt and spices and left for a while.
Recipe 1. Marinade for homemade herring
Ingredients
(the amount is calculated for a carcass weighing 350 g)
Bay leaf;
black pepper, coriander grains and white mustard - 5 g each;
natural or Apple vinegar- 25 ml;
3 peas of allspice;
small bulb;
sea salt - 7 g;
carnation - 3 pcs.;
drinking water - 100 ml.
Cooking method
1. Pour water into a saucepan, add all the spices and salt to it. Put on the stove and bring to a boil. Then remove the dishes from the heat and pour into the finished spicy ambassador vinegar. The resulting marinade is completely cooled.
2. Defrost the herring, remove the heads and cut off the fins and tail. We gut the fish and rinse thoroughly under the tap. We dry the herring with napkins and separate the fillet from the ridge. The resulting fillet is cut into pieces.
3. Peel the onion and chop it into thin half rings. If you like pickled onions, you can use more of them.
4. Put the herring fillet in glass jar, layering it with chopped onions. Pour the chilled marinade over the fish, shake it, and put it in the refrigerator for a day. Herring of such salting can be eaten as independent dish and for making salads.
Recipe 2. Spicy marinade for homemade herring
Ingredients
6 g of a mixture of peppers;
100 g coarse salt;
3 g of black and allspice;
three herrings.
Cooking method
1. Thoroughly wash herring. You can marinate the whole fish, or cut it into fillets. We rub the herring carcass on all sides and leave it in the refrigerator for a day or a day.
2. Then we take out the fish, dip it in water for half an hour and rinse thoroughly from salt residues. Then we remove the head, take out the insides, cut off the fins and tail. Cut the carcass into slices two centimeters thick.
3. Mix ground allspice and black pepper. Sprinkle the fish with the pepper mixture and stir. We shift the herring to glass container and put it in the refrigerator for 12 hours. After the allotted time, we take out the herring, transfer it to the herring box and pour it with olive oil.
Recipe 3. Mustard marinade for homemade herring
Ingredients
50 ml filtered water;
large head of onion;
3 g of finely ground salt;
30 g of table mustard;
80 ml of refined vegetable oil;
25 g of granulated sugar;
5 g of 9% table vinegar;
large salted herring.
Cooking method
1. Peel the herring, remove the insides, cut off the head, fins and tail. Separate the spine from the fillet. Select small bones with tweezers. Cut the fillet into pieces and arrange on a serving dish.
2. Peel and cut the onion into half rings. Sprinkle the herring with onions and set it aside.
3. Put mustard in a cup. Dilute the vinegar with water. Pour the diluted vinegar into the mustard in a thin stream, stirring continuously until smooth. Add refined oil to the mixture, mix, add salt and sugar. Mix again, making sure that there are no lumps or grains left.
4. Pour the herring with the resulting sauce. After 20 minutes you can serve.
Recipe 4. Marinade for homemade herring with vegetables
Ingredients
2 g black pepper;
30 g coarse salt;
3 peas of allspice;
100 ml of vegetable oil;
25 g mustard seeds;
bulb;
100 g dried red bell pepper;
kg of fresh-frozen herring.
Cooking method
1. Defrost the herring in the refrigerator or at room temperature. We clean the insides and remove the head. We wash the carcass of the herring under running water, especially thoroughly washing the abdomen from the inside. Cut the fish into slices, two centimeters thick.
2. We shift the pieces of herring into a bowl and sprinkle with salt. Mix and leave for six hours in the refrigerator. Then we wash the fish from excess salt and ichor.
3. We clean the onion and cut into rings. bell pepper we clean the seeds, cut the pulp into squares, put it on a baking sheet and send it to the oven. Leave the pepper at the lowest temperature in the oven for 15 minutes. dried pepper ready.
4. In a glass container, tightly lay out a layer of herring, then comes a layer of vegetables. So lay out all the fish, layering it with vegetables.
5. We combine vegetable oil with mustard seeds and ground pepper. If you don't have mustard seeds, you can substitute Dijon mustard instead. Pour the herring with vegetables with the resulting marinade and put the glass container with the fish in the refrigerator for 12 hours. Serve the herring with boiled potatoes.
Recipe 5. Marinade for homemade herring with tomato paste
Ingredients
50 g of tomato paste;
100 ml of boiled water;
30 g coarse salt;
50 ml of refined vegetable oil;
80 g of sugar;
table vinegar - 50 ml
four heads of onions;
two fresh-frozen herrings.
Cooking method
1. Completely defrost the herring, wash it, cut off the head and tail. Cut off the fins with special scissors. If you don't have one, do it with a regular knife. Gut and rinse thoroughly under running water. Dip with a napkin and cut the carcass along the ridge. Separate the fillet from the ridge and clean it from small bones. Remove the skin with a stocking and wash again.
2. Peel the onion from the husk, wash and cut it into half rings.
3. Combine all the ingredients for the marinade in a saucepan, mix, bring to a boil over low heat and cook until the sugar dissolves. Remove from heat and let the marinade cool completely.
4. Cut the herring fillet into small pieces and place in a container. Lay onion rings on top. Pour everything with a cooled marinade, cover and send for a day in the refrigerator. Serve herring with potato garnish and rye bread.
Recipe 6. Apple marinade for homemade herring
Ingredients
one sweet and sour apple;
mayonnaise - 100 g;
a small piece of horseradish root;
large salted herring.
Cooking method
1. Rinse the herring. Cut off the head and tail. Gut and rinse thoroughly under running water. Dip the carcass with napkins, cut off the fins and make a deep cut along the ridge. Separate the spine from the fillet. Select small bones and remove the skin. Cut the fillet into small oblique slices.
2. Wash the apple, wipe it, cut it in half and cut out the core. Clean the horseradish root. Finely grate the apple and horseradish and put in a cup. Add mayonnaise to it and mix.
3. Put the fish slices into the herring box. Top it with marinade, cover cling film and send for several hours in the refrigerator.
Recipe 7. Mayonnaise marinade for homemade herring
Ingredients
5 g sugar;
80 g of mayonnaise;
5 g coarse salt;
30 ml of vegetable oil;
table vinegar - 40 ml;
bulb;
two fresh-frozen herrings.
Cooking method
1. Peel and cut the onion into rings. Defrost the herring completely, remove the head and cut off the fins and tail. Separate the fillet from the spine. Using tweezers, select small bones. Rinse the fillet and cut into thin slices.
2. Mix mayonnaise with salt, table vinegar, sugar and vegetable oil. Mix everything until smooth.
3. Put the onion and slices of herring in a bowl, pour everything with marinade and mix gently. Place oppression on top and refrigerate for three hours. Serve herring with potato garnish.
Recipe 8. Vodka marinade for homemade herring
Ingredients
vegetable oil;
5 ml of vodka;
a piece of red hot pepper;
dill greens;
5 g lemon juice;
15 g of sugar;
2 cloves of garlic;
large herring.
Cooking method
1. Red hot pepper finely chopped and crushed lemon juice in a cup. Peel the garlic cloves and finely chop. Add garlic to the bowl. Here we add sugar, vegetable oil, vodka and finely chopped dill.
2. My pre-thawed herring, cut off the head and gut. We thoroughly rinse the carcass under the tap, cut off the fins and make an incision along the ridge. We separate the fillet from the ridge and select small bones. Cut the fillet into thin transverse strips obliquely.
3. Put the fillet in a deep bowl, pour everything with marinade, mix and leave the herring to marinate for a couple of hours in the refrigerator. Serve herring with black bread and vegetables.
- Do not take a perfectly even herring in the store, most likely such fish has been re-frozen.
- Spices and spices can be combined to your taste.
- Table vinegar can be replaced with apple or wine.
- If you are a big fan of pickled onions, you can add more of them.
- You can substitute mustard seeds for Dijon mustard.
