Ingredients for cooking herring marinated with onions
- Fillet herring 500 grams
- Onions 2-3 pieces (depending on size)
- Vinegar 9% to taste
- Bay leaf 2-3 pieces
- Salt to taste
- Ground black pepper to taste
- Main ingredients: Herring, Onion
- Serving 4 servings
- World Cuisine
Deep plate, flat plate, glass liter jar, kitchen knife, cutting board, tablespoon, disposable paper towels.
Cooking herring marinated with onions:
Step 1: prepare the herring.
Cutting herring is very easy. I usually take already peeled frozen or fresh fillets, but you can very well use whole carcasses. But first they must be thawed, while in no case accelerating the process, but simply leaving to thaw in the sink. Better yet, in the evening, transfer them from the freezer to the refrigerator, and from there already onto the kitchen table, warm to room temperature.
Thawed herring must be gutted, scrubbing the abdomen from the inside with a blade, and cut off the head with the tail. After making longitudinal cuts on the back, remove the fins, and then pull off the thin skin, starting from the same cuts. As a result, you get a cleaned and gutted carcass. It remains only to make a cut on the back deeper so that it reaches the bones, and then carefully separate the fillet. Then remove the remaining small bones.
Wash herring fillet thus prepared with cool running water, pat dry with paper towels and cut into thin slices.
Step 2: prepare the onion.
Peel the onions, it is easiest to do this if you divide each vegetable into halves first. Then rinse the ingredients with cold water and cut into thin half rings. If you prefer solid rings, you can chop onions and so on.
Step 3: pickle herring with onions.
Prepare a large plate. Lay the first layer of herring on its bottom, pepper, salt, pour 2-3 drops of vinegar, lay a bay leaf, then a layer of onion, also watering it with vinegar. Then lay the next layer of fish on top, at the end repeating all the same actions, and again closing it with onion rings. Alternate until the prepared pieces of herring and onion end. Count the number of spices per eye, depending on how salty and pepper you like.
Cover the plate filled with herring with onions with a flat dish, which should be slightly smaller in size and easily fall into the inside, crushing the fish. Put a press on top of everything, which I usually make from a liter can filled with water to the top. Thus, the herring should find itself under the press and stand in this form in the refrigerator for at least a day. Once one day has passed, the fish marinated with onions can be served at the table.
Step 4: serve the herring marinated with onions.
Herring marinated with onions is good as an appetizer and as an addition to hot, for example, boiled potatoes. And if you lay the pieces of such a fish on thin slices of apple and secure with a toothpick, you will get a very refined treat that will decorate your holiday table. And, of course, amazing salads are obtained from herring cooked according to this recipe, much better than from salted one.
Enjoy your meal!
- According to this recipe, you can pickle both fresh and fresh-frozen, and chilled herring.
- Many housewives also recommend adding a little mustard to the marinade to give the finished herring a bit of spiciness.
- In spring and summer, when we are surrounded by an abundance of various greens, you should definitely add a few branches of dill or parsley to the pickled herring.