Culinary fantasies: herring
Herring and Ivasi love and know everything. However, little is known that herring in the full sense of the word this fish is not. Sardine, which is found in the Sea of Japan, is called the local inhabitants "ma-ivasi", which means "sardine". The international trade name of the fish "herd of Ivasi" comes from the local name, along with the appearance of the fish, very similar to the representatives of the herring family.
Despite its origin, Ivashi herring is a useful, tasty, inexpensive product that can serve as a decoration for any table.
What is only traditional "herring undercoat ", which each hostess prepares in own way. Here is the recipe for one of the "fur coats", which is distinguished by an original sweetish taste, a piquant aroma. Of course, such food for every day is too difficult for the stomach, but sometimes you can surprise the guests with an unexpectedly piquant, very appetizing combination of foods. For preparation you will need:
- salted herring, cleansed of bones;
- boiled beets;
- boiled potatoes;
- fresh carrots;
- pear;
- an Apple;
- green pea;
- eggs boiled;
- onions (can be green);
- pepper ground red and black;
- mayonnaise.
All ingredients (except fish and potatoes) are rubbed on the grater. A small or large grater to choose, the mistress decides, being guided solely to her own taste.
Fish (not only Ivasi, but Caspian herring, Don, Norwegian) are suitable, potatoes are cut into small cubes.
Onions are kept for some time in vinegar.
Then everything is simple: the products are laid on a wide dish in layers, each layer slightly peppered, smeared with mayonnaise. The order of packing is as follows: potatoes, herring, onions, eggs, apple, carrots, pears, peas, beets. Apple will give a "coat" a pleasant sourness, and a pear - a delicate aroma.
This "coat" should be well brewed, so that all layers are soaked with mayonnaise.
There is a simpler and faster option. It will require only potatoes, herring, onions, cooked carrots, beets. All shredded products are first mixed with a small amount of mayonnaise, and then laid out in layers. This dish can be eaten immediately after cooking, which takes 10-15 minutes.
From any herring, you can cook even more festive dish: "bird eggs." Cooking it for a relatively long time, but the taste and appearance of snacks are worth the time.
First, herring or any other herring is cleared ofskin, bones, cut into very small pieces. You can use a meat grinder with large cells. The mass is mixed with a small amount of chopped onion, chopped egg whites, spread on a leaf-decorated bowl-shaped dish, placing in the middle a whole boiled yolk. A "nest" is formed around the resulting "egg" from onions with cucumbers. It turns out very tasty and beautiful.
And, of course, one of the most popular dishes,for the preparation of which you will need a herring of Ivasi - forshmak. He, like all other recipes, can be traditional or authoritative. Such a fish pate is great for breakfast, it can be used as a cold snack.
To prepare one of the types of the national Jewish dish you need to take:
- Herring salty or slightly smoked;
- about a quarter of a white loaf;
- olive oil;
- a bunch of green onions;
- green sour apple;
- sweet mustard;
- eggs;
- pepper.
All the products are passed several times through the meat grinder, mix well (preferably in a blender), stir in the refrigerator.
Bread can be replaced with butter: the taste will become more subtle.
If you mix chopped herring, onion, cookedcarrots, sweet peppers, salted or pickled cucumber, add a pinch of sugar, a drop of vinegar, vegetable oil, you will get a mouth-watering, very original salad that can be used as a snack.
