It is difficult to surprise: the familiar herring with onions. Recipes herring with onions in various marinades: with vinegar, lemon, tomato

It is difficult to surprise: the familiar herring with onions. Recipes herring with onions in various marinades: with vinegar, lemon, tomato

Herring is deservedly loved by many for its tender meat structure, moderate fat content and remarkable property to be in harmony with any side dishes. Herring and “salted fish” are essentially synonymous. Although the fish is cooked in other ways, but as usual we present it in a marinade of onions and spices.

Onions act as a source of juice for pickling and as a complete component of the finished snack. Practically there is not much difference in its grade, but usually white medium onions are chosen. But herring, which actually has quite a lot of species, most often comes to us on the table from the Atlantic. So her name is - Atlantic, for especially large and oily sometimes adding “Norwegian”.

Onion Herring - General Cooking Principles

• For salting should take fresh frozen herring. It is pre-thawed, but not completely, by placing the carcass in lightly salted cold water. Thawed fish should be slightly cold and dense enough.

• After, thawed fish gutted. If necessary, cut off the tails and heads with a knife. Remove, very carefully, the skin and separate the fillets. According to some recipes, fillet cutting is done after salting.

• Herring or fillet carcasses are cut into pieces or left whole. After that, the fish is poured with brine, marinade, or simply rubbed with a mixture of salt and sugar.

• Onions can be added directly during salting, after the herring has lain some time in brine or already to the ready, salted fish. Together with onions often lay chopped carrots.

• You can add herring with onions with or without vinegar, replacing the strong preservative with more delicate lemon juice.

• Vinegar is added to the marinade. Slices of lemons perelaivayut fish and vegetables during the laying in the tank.

• Be sure to salt them put spices and spices that give the fish a special aroma and its own specific taste.

Instant Herring with Vinegar and Onions

Ingredients • fresh frozen herring - 2 pcs .;

• two tables. spoons of salt, or simply coarse;

• Onions - the more the better;

• a teaspoon of 6% table vinegar;

• three leaves of lavrushka;

• peppercorns - 3 pcs .;

• three coriander peas;

• carnation - 3 umbrellas;

• two spoons of sunflower oil.

Method of preparation

1. Put the fish in advance to defrost. When it is completely thawed, gently gut the carcasses, chop off the heads with tails with a knife and rinse each under the tap in cold water.

2. Then, starting from the tail to the head, remove the skin from both fish. In the same direction, holding a knife near the ridge, separate the fillet and cut it into pieces.

3. Dissolve large, non-iodized salt in 400 ml of drinking water and pour brine into a bowl of herring pieces. Leave on the table for 2 hours.

4. Vinegar mixed with vegetable oil, and cut the onion into small half rings.

5. Remove the herring from the brine and rinse with water.

6. Take a clean bowl, and best of all a glass jar and put the pieces of herring into it, alternating them with spices, spices and onions. Then fill it with vegetable oil and cover the jar with a lid.

7. You can wait an hour for another, well, and if “drooling” flows, you can eat right away.

Salted herring with Dutch onion


• two carcasses of fresh herring;

• half a lemon;

• six teaspoons of granulated sugar;

• two onions;

• four teaspoons of coarse, “salted”, salt;

• one large carrot;

• Lavrushka - 6 leaves;

• 10 peppercorns (half white can be).

Method of preparation

1. In gutted fish, remove the tails with their heads, remove the skin and rinse each fish well. Then carefully separate the fillets and cut each in portions.

2. Cut a half of an average lemon most, as far as possible, with thin circles, rub a large carrot, and cut onions into half rings.

3. At the bottom of a half-liter or liter jar lay out a few half-rings of onion, a leaf of laurel, a piece of lemon and a small pinch of carrots.

4. Sprinkle the vegetable layer with half a teaspoon of sugar, sprinkle with a pinch of coarsely ground pepper into peas and lightly salt (about a pinch of salt). 5. Then put the pieces of herring on top and again a layer of vegetables, seasoned with salt, spices and sugar, then put the fish back again. Alternate the layers until you fill the tank all the way to the top.

6. Fill jars tightly cover with nylon caps and store for two days in the refrigerator.

7. When serving herring prepared in this way, it is advisable to pour with vegetable oil.

Herring Recipe with Vinegar and Onions - “Herring - Heh”


• three carcasses of fresh frozen herring;

• small carrot - 3 pcs .;

• two bulbs;

• three small cloves of garlic;

• a teaspoon of coarse salt;

• 9% vinegar - 200 ml;

• two tables. spoons of quality sesame seed;

• 50 ml of high quality vegetable oil;

• four tablespoons of light soy vinegar.

Method of preparation

1. Herring thaw well, gut, remove the heads and cut the carcasses into small pieces.

2. Put the fish in a bowl and cover with vinegar for half an hour.

3. Pass through a press or rub the garlic on a fine grater, carrots - on a special grater, designed for the preparation of Korean salads. Chop onion half rings.

4. From the bowl of fish over the edge drain vinegar. Add chopped vegetables, pour in soy sauce, butter and sprinkle with sesame, salt and mix well.

5. Cover the bowl with a lid and place in the refrigerator for three hours.

Quick herring with vinegar and onions


• Herring carcasses - 2 pcs .;

• five tablespoons of apple cider vinegar;

• two teaspoons of coarse salt;

• half a teaspoon of granulated sugar;

• black pepper (peas) - 10 pcs .;

• a small pinch of coriander seeds;

• two large onions.

Method of preparation

1. Pour a glass of purified drinking water into a small saucepan. Add sugar and salt, pour in vinegar and lightly stir constantly stirring. Do not make the marinade too hot, just warm it up so that the sugar and salt are well dissolved.

2. Separate the fillet from the herring and cut it into one and a half centimeters.

3. Then take a clean jar and place fish in it, alternating layers of herring with layers of onions with peas and coriander seeds. 4. Pour into the jar a well-cooled marinade and leave, covered with a lid, for a day.

Salted herring with onions


• two fresh-frozen herring carcasses;

• one and a half tablespoons of salt;

• half a teaspoon of white granulated sugar;

• three small bay leaves;

• five peas allspice;

• two carnation buds;

• half a teaspoon of coriander (seed);

• dill (seeds) - 1/2 tsp.

For filing:

• lean aromatic oil;

• lemon juice;

• salt;

• granulated sugar;

• onion salad onions.

Method of preparation

1. Bring to a boil half a liter of filtered drinking water. Salt, add granulated sugar, put down all the spices and spices and continue cooking the marinade with a slight boil for about five minutes.

2. In a small bowl or bowl, pour a little running cold water, add a little salt and stir. Dip frozen fish in water and thaw it, but not completely. Herring should be slightly cold, slightly firm and elastic.

3. Cut off the heads, gut and wash the carcasses of fish under running water, removing the black film from the abdomen.

4. Cut each fish across two-centimeter pieces and put in a jar.

5. Then pour the pieces of herring with warm (not hot) marinade and leave on the table, until completely cooled, covered with a lid.

6. After that, put the jar of fish in the fridge and leave it there for four days.

7. With salted pieces of fish, remove the skin, remove the ridge and well select all the bones.

8. Fold in a bowl and pour the fragrant vegetable oil.

9. Onion cut into thin half-rings and pour over boiling water. Then quickly cool the onion rings under cold water and strain the remaining liquid well. Lightly salt, add sugar and lemon juice to taste. Stir and put on herring.

“Long-playing” light-salted herring with onions


• fresh-frozen herring - 2 carcasses;

• two onions;

• one large lemon;

• a large spoon (with a slide) of the largest grinding salt;

• 100 ml of vegetable oil.

Method of preparation 1. Gut slightly thawed fish (do not chop off the heads), wash and rub each fish well on all sides with salt. Do not forget to miss with salt and belly of each fish from the inside.

2. Then put it on a large sheet of foil and wrap it well. Hands firmly foil the foil, trying as tightly as possible to press it against the carcasses of the fish. Put the “packing” in the bag and put it in the fridge for two days.

3. Remove the salted fish from the foil, remove the skin and separate the fillets from the bones. Using tweezers, remove all the small bones and cut them into pieces.

4. Onions cut into thin rings, remove the lemon zest and cut it into small pieces.

5. Lay a layer of fish on the bottom of a clean glass jar. On it, put a thin layer of onions, lay out lemon slices on it and drizzle with vegetable oil, then fish again.

6. In this sequence, fill the entire jar, the last layer must be “lemon”.

7. Cork a jar with a nylon cap and place in a refrigerator for three hours.

Herring with onions, carrots and lemon


• two freshly frozen herring;

• tablespoon of coarse salt;

• one and a half tablespoons of sugar;

• lemon - 1, large;

• onions - three heads;

• carrot - 1, small;

• coriander, hot red pepper - to taste;

• a large leaf of laurel;

• sunflower oil, fresh green onions and dill for serving.

Method of preparation

1. Rub the carrots on a “Korean” grater, cut the onion and lemon separately into rings or half rings, at your discretion. Mix carrots and onions.

2. At the gutted herring, separate the fillet from the bones and ridge and cut it, slightly obliquely, in small pieces.

3. In a liter jar, first place the vegetables, then the pieces of fish. Lay a lemon on it in a thin layer, then vegetables, fish, etc. again, put the vegetable layer last. When filling the tank, each layer lightly sprinkle with sugar mixed with salt.

4. Cover the filled jar, cover with a lid, refrigerate. It is advisable to turn the jar twice a day so that all the pieces of fish are in the oil. In two days the herring will be ready.

Herring with vinegar and onions in “Korean style” tomato


• non-aromatic vegetable oil - 150 ml;

• two carcasses of fresh-frozen herring;

• two spoons of thick, brightly scarlet tomato;

• a teaspoon of hot pepper;

• 5 aromatic peppercorns;

• three large onions;

• one teaspoon of red paprika;

• five tablespoons of 9% of table vinegar;

• a small pinch of coriander and the same amount of sugar.

Method of preparation

1. Put the fish carcass to thaw.

2. In the thick-walled stewpot pour in vegetable oil. Add tomato puree and mix well. Sweeten, salt, lower all spices, spices and boil on a small fire. When the marinade boils, boil it with constant stirring for up to a minute and remove from heat. Pour in vinegar and mix well.

3. Grate the herring well, separate the fillets and cut it into pieces no more than 2 cm thick.

4. Place fish pieces in a small plastic container or glass jar, stratifying each row with onion rings. Fill with cold marinade and leave in the cold for 13-15 hours.

Herring with onions - cooking tricks and useful tips

• When removing the skin from the fish, do it only from tail to head. Otherwise, it will come off with the meat.

• Incompletely thawed herring after salting will be more dense with elastic meat.

• When filling cans with fish and onions, lightly press down the layered layers with your hand. Herring salted faster.

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