How to salt herring in Norway. Norwegian-style fish: herring in dough, salmon with staleness and cod in lye. One fish, but many dishes
Herring marinated in Norwegian style at home
If you love herring, you should definitely try this marinade. At first glance, it seems that dry pickling will not add much flavor, but it is not. Try it and see for yourself!
Ingredients:
- salted herring 1 pc.
- carrot 1 pc.
- onion 1 pc.
- ½ lemon
- bay leaf, black peppercorns, 2 tsp Sahara
Norwegian pickled herring recipe:
- We clean the herring. We clean all the films from the abdomen well, remove the skin, take out the bones and cut it into small pieces. So that one piece can be eaten at a time.
- Peel and cut onion into large rings.
- Cut the lemon with the peel into thin slices.
- We clean the carrots and cut into circles. You can use a grater for chips.
- Bay leaf - 3 things - break into small pieces, grind pepper with a mill or knead in a mortar.
- Now that everything is ready, let's start assembling. You will need a container with a tight-fitting lid. For one herring, a half-liter jar is enough. At the bottom we put a few rings of onions, carrots, and a couple of slices of lemon. Then lay out a layer of herring, sprinkle it with crushed pepper, bay leaf and a pinch of sugar. Spices need to be distributed so that there is enough for the entire jar.
- Repeat these layers until the herring runs out. The last should be onions, carrots and lemons. Close the lid tightly.
The hardest part remains. We put our jar in the refrigerator and wait at least a day. Better two. When you try this fish, you will understand how difficult it is to resist and not eat it before.
Norwegian herring, recipe
Everyone loves pickled herring, especially homemade. That is why today we will cook it in a very tasty way! This herring will not only cook well and quickly, but will also smell of fragrant vegetables. This is the secret - we pickle herring with onions, carrots and spices. You need to buy a simple frozen herring, defrost it, clean it, so that everything can be marinated quickly later. We love herring in any form, but this particular one is very tasty and juicy. Herring can simply be served on the table as an independent dish, added to salads, sandwiches, wherever you want.
To prepare this dish, we need 24 hours, the number of servings is 4.
Ingredients:
Frozen herring - 1 piece
Carrot - 1/2 pieces
Purple onion - 1/2 head
Fresh dill - 8 sprigs
Cloves - 2 buds
Allspice peas - 4 pieces
Laurel - 2 sheets
Dry celery - to taste
Ground salt - 1 tablespoon
Vinegar 9% - 2 tablespoons
Sugar - 1/2 tablespoon
Water - 500 milliliters
Norwegian herring recipe at home:
We buy frozen herring, but it's impossible to find fresh ones here. We put the fish on the table in advance so that it thaws. Wash the fish carcass, peel the onion and carrot. It is better to buy a purple Crimean onion, it is more tender and juicier.
We cut the purple onion into thin half rings, and the carrot into thin rings.
We take a newspaper, put a fish on it, make an incision along the back of the fish, remove the peel, cut off the fin, cut off the head, pull out the insides, we got milk, carefully separate it, throw the rest away, wipe the whole herring with napkins. You can also fillet the fish, but when it is marinated, it is easier to do. We cut the carcass in half so that it fits comfortably into the jar.
Yes, yes, we will marinate the herring in a jar, you can take an iron puddle. Wash fresh dill, put on the bottom in a jar, add some onions, carrots and the first part of herring, then again onions and carrots, and fish milk along with the second part.
We are preparing the marinade.
Pour water into the pan, add laurel, dried celery, allspice peas and clove buds. Definitely salt and sugar.
We turn on the fire, the marinade boils, turn it off, add vinegar and wait for it to cool.
Pour the herring with vegetables in the marinade.
We close the lid and for 24 hours in a cool place, usually a refrigerator.
After a while, we open the bank.
Separate the fillet from the bone, cut it into pieces and serve with pickled vegetables, you can pour a little oil.
Norwegian cuisine is peasant. It is based on very simple, but nutritious and tasty dishes. Until the 20th century, almost all Norwegians did not see culinary delights on the tables and cooked from ordinary available products: cereals, vegetables and, of course, fish. After all, fishing in Norway is one of the main sources of food.
Perhaps, in no other country you will find such original fish dishes as in Norway. For example, they still make cod soaked in alkali. The Norwegians call it lutefisk. This dish has been around for centuries. To prepare lutefisk, you need to soak dried fish in an alkaline solution of caustic soda for three days, and then soak cod in water for several days. As a result of such soaking, the fish becomes like jelly and acquires a specific pungent odor. Then it is fried. Served with boiled potatoes or mashed peas, you can also with any porridge.
Red fish is also very popular. Norwegian salmon has become a symbol of quality and good taste all over the world, one can only be surprised that salmon with a smell is popular in Norway itself - it is called gravlax, to cook the fish they bury it in the ground for several hours. True, now this method is already outdated, and salmon is marinated with lemon juice or vinegar, salt and sugar. It also turns out very tasty.
The most important Norwegian fish is the herring. The Norwegians even came up with a saying: "A true Norwegian eats herring twenty-one times a week." Many different dishes are made from it: pickled and salted, the most delicate pates are prepared and soups are cooked, salads are made and fried.
Herring baked in dough
1 kg fresh herring
4 tbsp. l. flour
Some milk
frying oil
Step 1. Clean the herring, remove the insides. Lightly salt and cut lengthwise.
Step 2. From flour, milk and eggs, knead the batter, salt. Heat the oil in a frying pan, there should be a lot of it, the fish should swim there.
Step3. Dip the herring halves into the dough and immediately into the pan. Fry until golden brown.
fiskebollar
500 g fish fillet
25 g bacon
2 tbsp. l. butter
1 large onion
4 slices of white bread
¼ cup cream
Red pepper
Parsley
For sauce:
1 st. l. butter
1 glass of milk
½ cup curdled milk
1 st. l. starch
Lemon juice
Step 1. Pass the fish through a meat grinder.
Step 2 Melt the diced bacon in a frying pan, add butter and finely chopped onion, lightly fry it.
Step 3 Soak a slice of bread in cream and knead.
Step 4 Mix fish, bread and fried onions, salt, add pepper and herbs.
Step 5. Form small dumplings and boil them in salted water over low heat for 20 minutes. Then remove the dumplings from the water and put in a warm place.
Step 6 Prepare the sauce: dilute starch in milk, pour into 200 g of boiling broth from dumplings, boil, add lemon juice, yogurt, butter and salt.
Step 7 Pour the sauce over the dumplings and simmer for 10 minutes over low heat.
Norwegian fish soup
2.5 st. l. butter
2.5 st. l. flour
5 cups fish or vegetable broth
1 medium sized carrot
2 cups chopped leek
a handful of peeled fresh shrimp
200 g catfish (or other oily fish)
1/2 cup heavy cream
1/4 cup chopped parsley
salt and pepper
Step 1. Melt the butter in a saucepan, add flour, stir for about two minutes, not allowing the flour to fry. Gradually add the broth, stirring constantly, let it boil for 5-10 minutes.
Step 2. Melt the remaining butter and fry the grated carrots and leeks.
Step 3. Add the roast to the broth, cook for 5 minutes, then put the seafood, fish and pour in the cream.
Step 4. Cook for 5 more minutes. Add parsley, salt and pepper to taste.
Norwegian fried herring
500 g fresh herring
½ cup milk
3 art. l. lard
3 art. l. flour
1 bulb
Step 1. Gut the herring, rinse and dry with a paper towel.
Step 2 Spread, take out the bones, cut off the tails and heads.
Step 3 Salt the resulting fillet, sprinkle with pepper, roll in flour. Peel and chop the onion.
Step 4 Heat the lard in a frying pan, put the fillet skin down and fry, then turn over.
Step 5. Beat eggs with milk, salt, add onion and pour herring with this mixture.
Step 6. Fry over low heat until the eggs harden.
What a table without herring: spicy, tender and fragrant! No matter how it is prepared, it is always tasty and healthy. And who better than the peoples who were the first to think of salting and marinating it, to know how to cook it even better, even tastier, even more original. The Scandinavians in this case ... ate herring and advised everyone.
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Swedish glazier's herring
Most recipes for this dish with an intriguing name focus on cooking still fresh fish, but our version suggests that it is already salty and only needs to be ennobled with a spicy marinade. And if you put the herring in a beautiful transparent jar, the dish turns out not only tasty, but also elegant, as intended.
Ingredients:
350 g lightly salted herring fillet
½ st. pure water
1/3 st. white wine vinegar
2 tbsp. l. Sahara
2 red onions
1 carrot
1/2 tsp mustard seed
½ tsp allspice grains
½ tsp black pepper grains
2 bay leaves
salt to taste
Soak the fillet for several hours in clean water. Dry and cut into strips 2 cm wide. Cut the peeled carrots into small strips, the onions into thin half rings, and the lemon with the skin into the thinnest circles.
Boil water with sugar, add vinegar and immediately turn off. Put carrots and spices in the still hot marinade. Put a bay leaf at the bottom of a glass jar, then the first layer of herring skin to the glass, then a circle of lemon, a layer of onion and pour the marinade, trying to evenly distribute the thick from it. Repeat this procedure until the entire jar is full. The last to put a circle of lemon and a second bay leaf.
Put in the cold for 2-3 days and serve, for example, with brown bread.
Can be stored up to 1 month.
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Aunt Gerda's herring in Norwegian
If they say "herring dishes", they mean Norwegian cuisine, and vice versa. It was along the shores of the fjords that they first learned how to preserve tender oily fish for a long time and came up with thousands of ways to make it delicious. One day they added tomatoes and some spices to the good old herring and got a new dish. Obviously, Aunt Gerda needs to be thanked for the creativity, thank you very much.
Ingredients:
3 herring fillets
1/2 st. tomato puree
1/4 st. tomato juice
1 red onion
1/8 tsp allspice
1/4 tsp ground black pepper
3 bay leaves
3 art. l. olive oil
1/2 st. l. Sahara
1/2 st. cream or yogurt
salt to taste
Cut the onion into half rings, washed or dried fillet - into wide strips. Mix tomato puree and juice, sugar and spices and, whisking with a whisk, gradually add cream.
Put herring, onion and sauce in layers in a jar and fill it to the top. It is recommended to cool for at least two hours, and serve with boiled potatoes.
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Finnish Etikkasiliya
In Finland, herring is fried, steamed, boiled and, of course, marinated, using both local products and exotics for this, but the latter is not particularly fond of. Herring with an arrangement of wild berries is traditionally Finnish, and with a bit of ginger is already a tribute to modern culinary trends. Together it turns out delicious and beautiful.
Ingredients:
3 salted fillets and herring roe
2 red onions
1 carrot
½ st. white wine vinegar
1 st. water
1 st. fresh cranberries
1/2 st. Sahara
3 bay leaves
5 cm fresh ginger root
3 cm fresh horseradish root
1 st. l. mustard seed
salt to taste
Soak the herring in cold water for a day, drain the water, cut the fillet lengthwise into long strips. Combine vinegar, water and sugar, bring to a boil over medium heat and hold for a minimum of 5 minutes. Grate the roots of horseradish and ginger on a fine grater, chop the onion into half rings, grate the carrots on a coarse grater. Remove the film from the caviar and grind it with a wooden spatula. Wash the berries. Put herring, grated roots, grated caviar, lingonberries, carrots, mustard seeds, bay leaves, chopped onions in layers in a deep ceramic bowl or pot, pour warm marinade over and refrigerate for 3 days. When serving, add soaked lingonberries or cranberries.
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Danish honey herring
No one will suspect Danish cuisine of being addicted to strange combinations and unexpected solutions until we talk about herring. Here is a silver fish with which they just do not connect. And first of all, of course, with honey, which is abundant on the Jutland peninsula and neighboring islands, as well as herring in the adjacent seas.
Ingredients:
3 salted herring fillets
2 onions
2 garlic cloves
5 st. l. light honey (linden, acacia, mixed herbs, meadow)
2 tbsp. l. spicy mustard
1 st. l. brandy
½ st. sour cream
1 st. white wine vinegar
ground black pepper
salt to taste
Cut the herring fillet and onion into cubes, and the garlic into slices. Mix sour cream, mustard and honey, dilute with vinegar and, if desired, brandy, season with pepper.
Put the herring and onion in a ceramic container and pour the marinade for several hours.
When serving, decorate with herbs.
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Icelandic herring
Icelanders were even less disposed to gastronomic fantasies, and what was there to experiment with in the northernmost of the Scandinavian countries. Everything changed in the era of long-distance transportation, and if fresh fruits are still not easy to deliver intact, then dry spices are the opposite. Therefore, herring, generously seasoned with fragrant gifts of the south, is recognized as the pinnacle of local herring gastronomy. It is they, and not vinegar, who play the first violin in the following recipe, and their number should not be reduced.
Ingredients:
4 herring fillets
1.5 st. water
1/3 st. vegetable oil
2 tbsp. l. red wine vinegar
2 tbsp. l. apple cider vinegar
1 st. l. ground ginger
10 cloves
1 tsp cinnamon
½ tsp ground white pepper
1 bay leaf
3 art. l. Sahara
1 tsp salt
Rinse the herring fillet, free from the skin, cut into small pieces. Mix water, spices (grind cloves), salt, sugar in a saucepan, boil and hold on low heat for 5-7 minutes. Allow the marinade to cool slightly, strain through cheesecloth or a sieve, add both types of vinegar and oil and, if the liquid has cooled, heat up, but do not boil. Fold the herring in a container, pour the marinade and put in the cold for a day. It can be used as an appetizer or as part of sandwiches with black bread and apples.