Preparation:

Peel the herring of scales and entrails, remove the head, tail and fins. Rub the fish carcasses with salt and pepper, place in a deep baking sheet, on them - onions, cut into large rings or half rings. Pour all with mayonnaise, pepper a little more. Then carefully, along the side, pour water. Place in an oven preheated to 200 degrees and bake for 35-40 minutes.

You can garnish herring with boiled potatoes. Alternatively, you can sprinkle the cooked fish with green onions or finely chopped parsley.

Fresh herring with vegetables

Fresh herring can be used to make a kind of stew, in which all the ingredients harmoniously complement each other.

Ingredients (for 4 servings):

• Fresh herring - 2 pcs.,
• Bulb onions (Large) -4 pcs.
• Carrots (medium) - 4 pcs.,
• Potatoes (large) - 4 pcs.,
• Dill seeds - 1 tsp,
• Salt, black pepper - to taste,
• Vegetable oil (refined) - 4 tbsp. spoons (1 + 3),
• Warm water - 1 glass.

Preparation:

Peel the herring of scales, fins, entrails, remove the heads and tails. Cut the fish into small 4 cm pieces, salt and season with pepper. Peel the vegetables, cut the onion into half rings, the carrots into slices, and the potatoes into half slices about 1.5 cm apart. Divide all prepared foods, including dill seeds, into 2 servings.

Grease a heavy-bottomed saucepan with 1 tablespoon of vegetable oil. Layer the first serving of food: onion, fish, dill seeds, potatoes, salt, pepper, carrots. Then in the same way - the second part of herring, vegetables and spices. Top with the remaining vegetable oil and pour in a glass of warm water.

Place the saucepan over high heat, bring the stew to a boil, reduce heat to low and simmer, covered, for 35-40 minutes. No need to stir.

: if you do not like it when you come across fish bones while eating, then prepare this dish from herring fillets. Alternatively, for added flavor, you can add a few lemon wedges on top of a layer of dill seeds.

Quick heh made from fresh herring

This dish will appeal to those who love Korean cuisine. The herring is spicy, spicy and beautiful.

Ingredients:

• Fresh herring - 2 pcs.,
• Carrots (medium) - 2 pcs.,
• Garlic - 5 cloves
• Onions (large) - 1 pc.,
• Salt, hot red pepper - to taste,
• Ground black pepper - 1 tsp,
• Seasoning for carrots in Korean - 3-4 tsp,
• Sugar - 3 tsp,
• Soy sauce - 2 tbsp spoons,
• Vinegar (9%) - 2.5 tbsp. spoons,
• Vegetable oil - 3 tbsp. spoons.

Preparation:

Use glass or enamel pans to prepare this dish. Clean the herring from scales and entrails, remove the tail, head and all bones. Cut the fillets into pieces no thicker than 1 cm. Cut the carrots into very thin strips (or chop on a special Korean-style carrot grater) and mix with the fish. Pour in vinegar and stir. Leave to marinate for 45-50 minutes.

Then add the onion, chopped into half rings, minced garlic, soy sauce, salt, sugar, seasoning for Korean carrots, black and red peppers into a container with herring. Boil the vegetable oil and pour it over the spices and only then mix everything. Cover the container with a tight lid and refrigerate for 24 hours. When serving, you can sprinkle the heh with finely chopped cilantro.

Fresh herring in cucumber-tomato sauce

Herring with tomato puree and pickles is an original and hearty dish that will pleasantly diversify your everyday table or brighten your Sunday lunch.

Ingredients (for 6 servings):

• Fresh herring - 2 pcs.,
• Pickled cucumbers (barrel, medium) - 6 pcs.,
• Tomato puree - 100 g,
• Sugar - to taste, depending on the acidity of the tomato puree,
• Butter - 50 g + for greasing the pan,
• Wheat flour - 2 tbsp. spoons,
• Fish broth - 500 ml,
• Bay leaf - 2-3 pcs.,
• Black peppercorns - 7-8 pcs.,
• Salt, black pepper - to taste.

Preparation:

Clean the herring of scales, fins, entrails, remove the tail and head, remove the fish from the ridge and, if possible, pull out small bones. Cut each fillet into thirds. Cook the broth from the ridges and tails, adding salt, black peppercorns and bay leaves to it.

Peel the cucumbers and cut them into thin slices. Lightly grease a frying pan with butter, place the fish pieces skin side down, add tomato puree, sugar, black pepper and strained broth. Bring to a boil over medium heat, reduce heat to low and simmer, covered, for 30 minutes.

Then take out the fish and cucumbers, put them in a deep bowl and cover to keep them warm. Strain the broth again. Sift flour and mix with pieces of butter until an oily lump is formed, add it to the boiling broth and cook the sauce until thickened. If desired, finely chopped parsley can be added at the end of cooking.

Put the fish slices on plates, put cucumber slices on them and pour the sauce over everything. You can garnish herring in a cucumber-tomato sauce with boiled potatoes, rice or fresh vegetable salad.

Lightly salted spicy salted herring

Speaking of fresh herring dishes, one cannot ignore the salting of this fish, because it is in the salted form that it best reveals its taste.

Ingredients:

• Fresh herring - 2 pcs.,
• Coarse salt - 60 g
• Sugar - 30 g
• Black peppercorns - 6 pcs.,
• Allspice peas - 6 pcs.,
• Coriander seeds - 1 tsp,
• Bay leaf - 6 pcs.,
• Water - 500 ml.

Preparation:

First prepare the brine - in a saucepan, combine water, salt, sugar, black and allspice and bay leaf. Bring the mixture to a boil and simmer for 7-8 minutes. Let cool.

Rinse the herring under running water, you do not need to gut and clean it, but you need to pull out the gills. Place the herring in a suitable container, such as a large jellied container

Preparation:

Gut the herring, remove the scales, heads and tails, remove the fillets from the ridge, remove all small bones if possible and cut the fish into small pieces. Cut the onion into rings, the lemon into slices, chop the carrots on a coarse grater. In a mortar, together with sugar, crush the black peppercorns (you should get a coarse grinding).

In a glass jar with a screw lid, lay out 1/4 of an onion, 2 bay leaves, a quarter of a carrot, pieces of herring, sugar and pepper, and lemon wedges. Repeat this process 3 more times. Tamp all the ingredients tightly, close the lid and refrigerate for 3 days.

Serve the pickled herring with fresh black bread, baked potatoes and salted green butter (combine softened butter, parsley leaves and salt in a food processor).

At the end of the article, let's say: all of the above dishes can also be prepared from freshly frozen herring. In this case, let it defrost on its own - either in the refrigerator or at room temperature. Do not use water and a microwave for defrosting, otherwise the fish will then simply fall apart.