Marinated herring in jelly
1.4k 60 минут 4 порции
Popular national dish in Latvian cuisine. Ancient, time-tested recipe with a new twist. In Latvia, this appetizer is a mandatory attribute of the holiday table. I am also pleased to her home in "the Day of defender of the Fatherland".
Ingredients for Marinated herring in jelly
- Herring - 500 g
- Carrots - 1 piece
- Onion - 1 piece
- The Apium graveolens Dulce - 1 vetch.
- Pepper white
- Bay leaf - 2 PCs
- Carnation - 4 PCs
- Vinegar - 2 tbsp
- Mushrooms - 120 g
- Broth - 0.7 l
- Gelatin - 1 tbsp
- The Apium graveolens Dulce
- Pepper white
- Bay leaf
Step by step instruction of cooking Marinated herring in jelly
Herring peel, salt, sprinkle with spices for fish, roll in flour.
And fry it for 1 minute on each side in vegetable oil.
To prepare the marinade. To do this in 0.7 liters fish or vegetable stock, add 3 pea allspice and cloves Bud, 1 Bay leaf and 1.5 tbsp of wine vinegar. The amount of marinade and taste it, adjust based on personal preferences. It needs to be sufficiently rich that the would-marinated fish.
For 5 minutes boil in the marinade the sliced carrot and stalk of celery. There you can also boil and cut into thin half-rings onion, but onions I pickled. To get the vegetables from the marinade. Part of the broth to leak into another container, let it cool and soak the gelatin. After swelling to return to the basic marinade and heat to dissolve /boil/.
Mushrooms and leek and fry in vegetable oil.
Now everything is ready and you can proceed to the final Assembly of our appetizers. At the bottom of a suitable container put a layer of herring.
Cover it with a layer of pickled vegetables. Then again, fish - mushrooms - fish.
Fill the entire structure with warm marinade, cool it down and sent overnight in a refrigerator. This is the minimum period. If you can-marinated fish for a couple of days will be even better.