Ingredients:
Brine 1 l.vody:
4 tbsp salt
1,5 tbsp sugar
80 ml of alcohol vinegar (normal)
1 tsp coriander seeds
6 juniper berries
2 pcs. Carnations
4 peas allspice tsp
½
peas black pepper 3 bay leaves
marinating time
48 hours Cooking time: 10 minutes
2 fresh or frozen herring
Preparation: All
Ingredients for the brine and water put in a small skillet. Bring to boil and stir until complete dissolution of the salt and sugar. Remove from heat and cool completely. Herring gut, cut off the head, a good wash. Put the tray. Pour cooled down with brine and leave for 48 hours in the refrigerator, turning occasionally fish. Herring is ready! My favorite way to serve: Cut the herring into pieces, impose Sliced red onions, sprinkle with unrefined sunflower oil, lemon juice and zest. Store in brine is not more than a week in the fridge. Without brine tray 2 weeks. Best taste, the third day of salting.
Herring, spiced salting house Photo
Ingredients:
Brine 1 l.vody:
4 tbsp salt
1,5 tbsp sugar
80 ml of alcohol vinegar (normal)
1 tsp coriander seeds
6 juniper berries
2 pcs. Carnations
4 peas allspice tsp
½
peas black pepper 3 bay leaves
marinating time
48 hours Cooking time: 10 minutes
2 fresh or frozen herring
Preparation: All
Ingredients for the brine and water put in a small skillet. Bring to boil and stir until complete dissolution of the salt and sugar. Remove from heat and cool completely. Herring gut, cut off the head, a good wash. Put the tray. Pour cooled down with brine and leave for 48 hours in the refrigerator, turning occasionally fish. Herring is ready! My favorite way to serve: Cut the herring into pieces, impose Sliced red onions, sprinkle with unrefined sunflower oil, lemon juice and zest. Store in brine is not more than a week in the fridge. Without brine tray 2 weeks. Best taste, the third day of salting.
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