Herring in wine sauce in Icelandic, recipe. Icelandic herring dishes in Iceland
Which table without herring: spicy, gentle and fragrant! No matter how hard it is prepared - it is always tasty and useful. And to whom, as not to the peoples, who were the first to think of salting and marry her, know how to cook even better, even tastier, more original. Scandinavians in this business ... Herring ate and advised everyone.
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Swedish herring glazer
Most recipes for this dish with an intriguing title are focused on cooking still fresh fish, but our option suggests that it is already salty and you only need to be made by spicy marinade. And if you put a herring in a beautiful transparent jar, the dish is not only delicious, but also in good faith, as thought.
Ingredients:
350 g fillets of weak salmon
½ st. Clean water
1/3 of Art. White wine vinegar
2 tbsp. l. Sahara
2 Red Lukovitsy
1 carrot
1/2 h. L. mustard grain
½ h. L. Grains of fragrant pepper
½ h. L. Black pepper grains
2 laurel sheets
salt to taste
Soak fillet for several hours in clean water. Dry and cut into strips width 2 cm. Purified carrot cut into small straws, bulbs with thin half rings, and lemon along with the skin - the finest circles.
Boil water with sugar, add vinegar and turn off immediately. In still hot marinade put carrots and spices. At the bottom of the glass can be put a bay leaf, then the first layer of herring leather to the glass, then a lemon circle, a layer of onion and pour marinade, trying to evenly distribute thickness from it. Repeat this procedure until the entire bank is filled. The latter put the lemon circle and the second bay leaf.
Put for cold for 2-3 days and serve, for example, with black bread.
You can store up to 1 month.
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Herring aunt Gerda in Norwegian
If they say "herring dishes", imply Norwegian cuisine, and vice versa. It was on the shores of the fjords for the first time to be launched to maintain gentle fatty fish for a long time and thousands of ways were invented, how to make it delightful. One day, tomatoes and a little spice were added to the old good herring and got a new dish. Obviously, thank for Creative, you need aunt Gero, thank you very much.
Ingredients:
3 fillet herring
1/2 Art. Tomato Puree.
1/4 Art. Tomato juice
1 Red Lukovitsa
1/8 h. L. Fragrant pepper
1/4 h. L. Ground black pepper
3 laurels
3 tbsp. l. olive oil
1/2 Art. l. Sahara
1/2 Art. cream or yogurt
salt to taste
Onions cut into half rings, washed or dried by fillet - wide stripes. Mix tomato mashed potatoes and juice, sugar and spices and, whipping a wedge, gradually add cream.
Laying herring, onions and sauce in the bank and fill it up to the top. Cooling is recommended at least two hours, and feeding with boiled potatoes.
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Finnish etiquoxy
In Finland, the herring fry, soaring, cook and, of course, marinate, using for this as local productsand exotic, but the latter are not particularly fond of. Herring with an arrangement of forest berries - traditionally, in Finnish, and with a tolik of ginger - already tribute to modern culinary trends. Together it turns out and delicious and beautiful.
Ingredients:
3 salted fillet and caviar herring
2 red bulbs
1 carrot
½ st. White wine vinegar
1 tbsp. water
1 tbsp. Fresh lingonberry
1/2 Art. Sahara
3 laurels
5 cm fresh ginger root
3 cm fresh root shred
1 tbsp. l. mustard grain
salt to taste
Soak herring B. cold water For a day, drain the water, cut the fillet along long stripes. Combine vinegar, water and sugar, bring to a boil on medium heat and hold at least 5 minutes. Loading the roots of the root and ginger on the shallow grater, cut into semir onions, rub the carrots on a large grater. From caviar to remove the film and rub it with a wooden spatula. Rinse berries. In a ceramic deep bowl or a pot of layers, laying herring, grated roots, mounted caviar, lingonberries, carrots, mustard seeds, bay leaf, sliced \u200b\u200bonions, pour the warm marinade and send to the fridge for 3 days. When submitted to supplement the uroin lingonberry or cranberries.
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Honey Honey Herring
No one will suspect the Danish cuisine in the addiction to strange combinations and unexpected decisions while we are talking about the herring. Here is a silvery fish with which only do not connect. And first of all, of course, with honey, which is on the Peninsula of Jutland and next door to the islands with an excess, like herring in the surrounding seas.
Ingredients:
3 Fille of Malosol Herring
2 Lukovitsy
2 cloves garlic
5 tbsp. l. Light honey (lime, acacia, diverse, meadow)
2 tbsp. l. acute mustard
1 tbsp. l. brandy
½ st. sour cream
1 tbsp. White wine vinegar
ground black pepper
salt to taste
Cut the fillet of herring and bow cubes, and garlic plates. Mix the sour cream, mustard and honey, breed by vinegar and, at the request of Brandy, give pepper.
Fold herring and onions into ceramic container and pour marinade for several hours.
When applying, decorate greens.
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Icelandic herring
Icelanders were located even less to gastronomic fantasies, and with which it was used to experiment in the northern of the Scandinavian countries. Everything has changed in the era of long-distance transportation, and if fresh fruit is still not easy to bring intact, then dry spices on the contrary. Therefore, the top of the local herring gastronomy recognize herring, generously flavored south fragrant gifts. They are that, and not a vinegar play the first violin in the next recipe, and their amount should not be reduced.
Ingredients:
4 fillet herring
1.5 tbsp. water
1/3 of Art. vegetable oil
2 tbsp. l. Red wine vinegar
2 tbsp. l. Apple vinegar
1 tbsp. l. Ground ginger
10 Buds Carnations
1 tsp. Corn
½ h. L. Ground white pepper
1 laurel sheet
3 tbsp. l. Sahara
1 tsp. Sololi.
Wash herring fillet, free from the skins, cut into small pieces. Mix in a saucepan water, spices (grinding), salt, sugar, boil and hold on a small heat for 5-7 minutes. Give the marinade to cool slightly, strain through gauze or sieve, add both types of vinegar and oil and, if the liquid has cooled, warm, but not boil. Fold the herring in the container, pour marinade and put on the cold for a day. You can use as a snack or as part of multilayer sandwiches with black bread and apples.
The herring is one of the best traditional Russian snacks. Gentle and fatty fish contains a lot of useful and vital substances for us - proteins, polyunsaturated acid Omega-3, vitamin D, iodine, phosphorus, magnesium and other trace elements and vitamins. So the herring and memory with vision strengthens, and the appetite improves, and the tone raises, and the infarction with impulses saves. And how well she goes under vodka - everyone knows everything so well.
In Russia, there was always plenty of the most different herring - and the Caspian, and Volzhskaya, and the Black Sea. One of the delicious was considered an Astrakhan room. This fish reached half a meter. From that and its name - fishermen, when salting, could not fit a big fiszy in the barrel and had to be climbing her.
Today, all Volga and Astrakhan herring is not enough, even with the Black Sea. It is not surprising that the largest popularity in the people acquired widespread Atlantic. It is also found in our seas, but small here in size (her Baltic subspecies is well known and called Salaka). Therefore, the herring enter our shells is cited mainly in Atlantic Ocean or North Sea.
We also have the Norwegian and Dutch herring. Norwegian is considered particularly oily and tasty. So descendants of the Vikings know the lot in her cooking. Here we are today and prepare a herring one by one of the Scandinavian recipes.
The most delicious herring is naturally salted. It is with this preparation that all of her useful material, and tender consistency. The prescription prescription also has a regular low-headed herring, which is additionally marked in wine sauce.
Ingredients for herring in Icelandic
To prepare herring in Icelandic in wine sauce you need to take:
- herring Salt - 2 pcs.
- ginger chips of fresh - 1 tbsp. l.
- cinnamon - 1 wand 1.5 cm
- carnations - 7 carnations
- white pepper - 1 tsp.
- lavra leaf - 1 pc.
- salts - 1 tbsp. l.
- sugar - 4 tbsp. l.
- vinegar dining room 9% - 1 tbsp. l.
- wine vinegar - 1-2 art. l.
- vegetable oil
Cooking herring in wine sauce
We buy a fairly large and fatty salty herring (better low-alone, but here who is more like).
Clean herring from bones and indoors. Gently remove the skin. To the skin easily withdrawn, you can hold a little fish under the jet of boiling water.
We remove heads and tails. We cut the cleaned herring across the narrow pieces.
Preparing marinade. We rub the ginger, give pepper. All spices mix and pour 300 grams of water. Vinegar until add! I bring to a boil. Boiling marinade for about 15 minutes.
Turn off, put the marinade cool. When the temperature can be withstanding with your finger, add vinegar and wine vinegar. Mix it some more cool.
We are putting a floppy selegant layer in the dishes for marination. Some sprinkle vegetable oil. Pour the first layer of fish received marinade. Then lay the second layer and repeat the procedure.
We remove the herring to marinate in the fridge for a day or two.
Such recipes can be varied by changing the components for the marinade. So, you can use natural red wine as the basis. You can add cranberries or other berries.
Finally - video cooking herring in wine sauce.
Today, you will prepare herring in a wine sauce in Icelandic, the recipe is simple and fast, by many. To do this, you will need a weak salmon, a set of spices and spices. Another main component of the sauce is dry wine, it is it that makes herring especially unique.
Prepare a herring is easier than simple, you need to mix everything in one container, after pouring the sauce pieces of fish, marinate about 4 hours. You can feed the finished herring to the table to any potato dishes, you can also file it to sandwiches.
Ingredients for herring:
- wine dry red - 1 cup;
- vinegar - 1 tbsp.;
- herring - 1 pc.;
- grains mustard - 0.5 ch. l.;
- onion onion - 1 pc.;
- molotai cinnamon - pinch;
- bay leaf - 1 pc.;
- sugar - 3-4 tbsp.;
- a mixture of peas - 0.5 bl.;
- ginger - 15 g;
- salt - 1 tbsp.;
- fresh dill - to taste.
How to cook herring in wine sauce in Icelandic
Prepare all products on the list. Select the middle bulb, clean it and wash it, dry. Onions cut into half rings. Further fold onions into a deep bowl or a pile.
Add immediately to the bunch of mustard grain, pepper peas.
Clean the root of ginger and cut the ginger in small pieces. Add ginger to a bowl to the bow.
Throw in the container a bay leaf, breaking it into several parts. You can also add some greens, chopped finely. Pour a spoonful of vinegar.
Add to a bowl of spices, salt and sugar, pour the portion of wine. Wine use red dry.
Pour a bit hot water, literally grams 60-70, mix solvent salt, sugar. Cool the resulting sauce. Remove the trial.
Clean the herring, remove all the insides, remove the skin, remove the bones. Cut the herring with small slices. Add a herd to a bowl to guilt and spices.
Stir everything and seal with a food film, put in the refrigerator for 4 hours. After time, the fish can be served to the table.
Enjoy your meal!