Herring in tomato sauce
Origin of the recipe
Herring is one of the most common and readily available fish, used in the cuisines of many countries. It became popular in Russia and other Slavic countries due to its nutritional value and ability to keep for long periods of time, especially when salted. Herring has been known since ancient times and was first consumed both fresh and salted.
What do you need for cooking?
Ingredients
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Fresh-frozen herring
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Ketchup
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Onion
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Water
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Apple cider vinegar
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Grainy mustard
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Vegetable oil
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Allspice
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Mixed peppercorns
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Coriander
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Bay leaf
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Sugar
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Salt
Kitchen utensils
- Knife
- Board
- Bowl
- Ladle
- shoulder blade
- Film
Many believe there's no better appetizer for a feast than herring, or any other fish in tomato sauce. Freshly marinated herring in a piquant tomato sauce is incredibly easy to prepare, and the resulting appetizer is perfect for any holiday table!
Step-by-step recipe
Step 1:
Place the ketchup in a saucepan, add water, salt, sugar, apple cider vinegar, mixed peppercorns, coriander, allspice, grainy mustard, vegetable oil, and bay leaf. Bring to a boil, stirring occasionally, then remove from heat and let cool completely.
Step 2:
Cut the onion into half rings and place in a bowl.
Step 3:
Defrost the herring, remove the head, tail and entrails, wash and dry.
Step 4:
Clean the fish, removing the skin and all bones, and cut into small pieces.
Step 5:
Place the herring in a bowl with the onion, pour in the marinade and stir.
Step 6:
Cover the bowl tightly with plastic wrap and refrigerate to marinate for 12 hours.
Cooking tips
Stir the marinade constantly while cooking. Do not boil.
Clean and fillet the fish in seals, remove the bones with tweezers.
Use pickled herring for canapés, sandwiches or serve with potatoes.
THANK YOU FOR THE SIMPLE AND DELICIOUS RECIPES just in time for the New Year
