Norwegian marinated fish recipe. New Year's recipes from Norwegian herring! Korean fish snack

On Friday, October 15, I visited the rehearsal of the New Year in the studio of the Afisha-Food magazine. The event had the format of a culinary master class and was called "New Year with Norwegian herring". The organizer was the Norwegian Fish Export Committee (NKVER). As part of the event, five chefs presented five different New Year's herring dishes from Russian, Jewish, Polish, Scandinavian and Serbian cuisine. Each of the chefs, in addition to preparing the dish, also spoke about the traditions of eating herring, about the benefits of the various products they used, and in general a lot of interesting things.

All recipes are quite accessible to ordinary people (the chefs secretly said that they found all the ingredients on the Dorogomilovsky market). I decided to post the recipes here - suddenly someone will come in handy - after all, the New Year is coming soon!

The evening was hosted by Jan Eirik Junsen, Marketing Director of NKVER in Russia.

From left to right: Ilya Lazerson, Andrey Rydzewski, Jan Eirik Junsen, Grzegorz Lapanowski, Serge Markowicz invite you to see photos and attend a master class under the cut.

The first to present Russian cuisine was Pavel Zavarzin - Brand Chef of the Rai Club and Chef of the Posh-Friends Club

And here is a dish called "Norwegian herring fillet on a millet salad, with beet leaves and cod liver." For the dish you will need (in grams):

Salsa from avocado and pistachios p / f: avocado 0.07, pistachios 0.005, extra virgin olive oil 0.05, lemon juice 0.02, salt 0.001, pepper 0.001

Baked beetroot p/f: beetroot 0.01, balsamic caramel 0.05

Millet salad with beet leaves p/f: polished millet groats 0.05, beet leaves 0.01, cocktail shrimp 0.03, olive oil 0.01, herring fillet 0.03, red onion 0.01, apple vinegar 0 .0005, sugar powder 0.0001.

For decoration: balsamic caramel 0.0005, tangerine 0.01, mango 0.05, chili pepper 0.0005, herring fillet 0.13, frozen apple puree 0.02, slice of long-fruited cucumber

Mix everything and arrange beautifully on a plate.

Scandinavian cuisine was presented by Andrey Rydzevsky, a member of the Culinary Council of the Russian Guild of Chefs, a participant in numerous culinary projects on TV, and currently the brand chef of Electrolux.

And you're done. The dish is called "Herring in mustard=coffee sauce with rye crispbread and seasonal vegetables. Preparation (for 10 servings):

Herring in coffee-mustard sauce: Herring 500g, coffee 50ml, mustard 50ml, vegetable oil 100ml, sugar. sand 20g, white peppercorns, salt.

Cut the herring into large pieces, put in a colander - let the excess liquid drain. Dissolve sugar and salt in coffee. Add mustard. Pour in a thin stream. butter while whisking with a whisk until the consistency of the sauce. Add freshly ground pepper. Transfer the herring to a bowl, add the sauce, mix. Put in the fridge for 12 hours

I will not give a recipe for rye bread, because it is unlikely that anyone will bother baking. It’s easier to take the store ones (though then they won’t be “rings”, well, it doesn’t matter. If anyone needs a recipe for bread, I’ll throw it in a personal.)

Seasonal vegetables: pumpkin 300g, beets 300g, potatoes 300g.

Peel vegetables, cut into cubes about 6 * 6mm, steam potatoes and pumpkin for 10-12 minutes, beets for 20 minutes, cool.

Serving for 1 serving: boiled egg - 0.5 pcs, herring in mustard-coffee sauce 65g, bread 1 pc, red onion 5g, dill 2g, vegetables 50g, black peppercorns.

Put bread, vegetables, slices of herring with sauce on a plate. Decorate with dill, onion, pepper.

Ilya Lazerson - President of the St. Petersburg Chefs Club, author of numerous books on cooking, culinary projects, has his own culinary studio I. Lazerson. Ilya presented a dish from Jewish cuisine.

That's all. A dish called "Forshmak from Norwegian herring on apples in zucchini".

For 4 servings you need: Norwegian herring 2 pcs, apples 2 pcs, onions 1 pc, hard-boiled eggs 3 pcs, white bread 2 slices, milk 150 ml, zucchini 1 pc, honey 1 tbsp, boiled beets 2 pcs.

For decoration: finely chopped sweet peppers, grapes or something else to your taste.

Cut the Norwegian herring into fillets, soak it, grind it in a meat grinder with egg whites, peeled apple (3/4 pieces), soaked in milk and squeezed white bread, peeled onions. mix. Cut the zucchini lengthwise into thin strips, blanch. Cut the remaining apples into cubes, heat with honey and cool. Wrap the zucchini slices in the form of rolls, place the rolls on beet mugs, stuff them with apples, minced meat. All.

The next speaker was Polish Grzegorz Lapanowski, a well-known Polish chef of the "young generation", the host of a popular author's culinary program on Polish TV. Grzegorz spoke English, Ilya Lazerson translated for the guests.

A dish called "Norwegian herring with beetroot salad and broccoli shoots in pumpkin butter sauce on pumpernickel bread"

For 4 persons it is required: 4 pieces of soaked herring fillet, 4 tbsp. pumpkin seed oil, 1 tbsp. honey, freshly ground black pepper 1 tbsp, 1 tsp. lemon juice.

To serve: 1 slice pumpernickel bread, plum. oil 15 g, boiled beets (cut into thin slices), 2 tbsp. linseed oil, 1 onion (finely chopped), broccoli shoots, coriander leaves, chives, finely crushed pumpkins. seeds, 160 ml of vodka (preferably Polish "Oak"), 4 ice shots.

Cooking:

Marinade: Mix pumpkin oil with honey, pepper, lemon juice. Pour the marinade over the herring and refrigerate for 4 hours. Then remove the fillet from the marinade, cut into 4 slices. On the slices of bread, spread with butter, carefully lay the beetroot slices and coriander leaves. Put the herring, chopped onion, broccoli shoots and crushed pumpkins on top. seeds. Decorate with chives. Serve with ice cold vodka.

The last, but, IMHO, the most charismatic and cheerful was the Serbian Serge Markovich - one of the most famous chefs of gastronomic Moscow. Participant of the TV programs "Test purchase", "Culinary duel". Chef of the restaurant "Wild Sea". Serge spoke Russian with a charming accent. He was the only one who prepared a hot dish - a herring pie from Serbian cuisine.

A pie with a romantic name "Serbska proju with Norwegian herring".

Required: 800 g of cornmeal, 40 g of lightly salted Norwegian herring, 1 red pepper, 400 ml of sparkling water, 100 ml of olive oil, 100 g of broccoli, 100 g of cheese or any other, 5 eggs, 2 bags of baking powder, salt.

Preparation: Knead the dough from flour, eggs, sparkling water, salt and baking powder. Finely chop the Norwegian herring, broccoli and peppers. Grate the brynza and mix everything with the dough. Put in a baking sheet and bake in the oven for 30 minutes at 240 degrees. Remove from oven and cut. For serving, you can use tomatoes, cheese, lettuce.

And as a bonus, another recipe from Grzegorz Lapanowski "Norwegian herring salad with linseed oil, chopped onion and watercress"

Ingredients: 4 pieces of soaked herring fillet, 12 garlic cloves, 8 tbsp. linseed oil, 1 onion, a bunch of watercress, 1 sour apple (Antonovka), caramel, a handful of roasted sunflower seeds.

Marinate herring in oil with garlic for about 4 hours. Finely chop apple and onion. Cook caramel in a pan, add seeds. Put the caramel-covered seeds on a napkin, let cool. Prepare salad dressing. Mix herring, cut into rhombuses, with apple-onion salad and serve in glass glasses. Garnish with watercress and crunchy caramelized sunflower seeds.

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 this soaking, the fish becomes like jelly and acquires a specific pungent smell. 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 onion

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.

Norwegian herring - healthy recipes.

What home Russian table can do without a fragrant, moderately spicy and tender herring?!

But who, if not the Norwegians, knows the most interesting and original marinade recipes for herring, because it was they who first thought of salting and marinating it.

Norwegian sailors have learned to preserve the taste properties of delicate oily fish for a long time in a thousand ways, each of which makes herring so delicious that even the most fastidious gourmet will taste dishes from it.

On this occasion, we invite you to cook herring at home in one of the old Norwegian marinades.

How to buy a good herring?

But before marinating the fish, it is important not to make a mistake with its choice in the store. Regrettably, today it is a big problem to buy really high-quality and fresh herring. Only those who know the cunning tricks of product manufacturers can cope with such a difficult task.

Probably, you plan to buy frozen herring. Due to the fact that the fish has to “get” to the store for a long time, they usually freeze it right on board the ship. All this suggests that even if you come across chilled fish on the supermarket counter, the likelihood that it was simply thawed is very high.

It can be considered good if ...
there is no ice shell on the fish;
there are no noticeable damages on the skin (at the same time, there may not be scales at all, this is normal, because after catching and transporting it almost does not remain);
the eyes of the herring are light, slightly bulging and also whole;
fins and gills are tightly pressed to the carcass.

It is better to buy fish large, with a thick back and round sides. Avoid buying a herring without a head, because, mainly, only by the gills and eyes you can determine the freshness and quality of the fish.

Preparation

Most likely, you will have to defrost the herring first. It is best to do this gradually, so to speak, in a natural way, leaving the frozen fish on the bottom shelf of the refrigerator all night. Rapid defrosting in the microwave or hot water will not lead to the best results: the herring can be severely damaged or overdried.

Once the fish is completely defrosted, be sure to wash it in cold water. Cut off the head, gills, carefully gut. Now the herring is ready for salting or pickling.

Some prefer to pickle it whole. This is a classic version, which is still considered the best. It is assumed here that you only need to remove the gills, and leave the head. In this form, the fish is put in brine, however, it should be understood that before serving such a dish on the table, you will have to work hard: cut it into slices, remove the head, and also pull out the bones.

In the event that you still prefer fillets to marinate, it is much easier to remove the bones before cooking if you do not completely defrost the fish!

Option number 1

Ingredients:
450 g herring;
one head of onion;
one carrot;
half a teaspoon of horseradish;
one glass of water;
one glass of milk;
one glass of table vinegar;
one teaspoon of sugar;
one teaspoon of chopped dill;
a couple of bay leaves;
two or three pieces of black peppercorns.

Cooking method:

To prepare Norwegian herring, first mix milk and water in a 1:1 ratio. Pour the fish with this solution and let it brew for twelve hours. Then remove the herring and pat dry with a paper towel. Remove the bones, remove the skin, cut the fillet into pieces.

Add granulated sugar, dill, pepper, pieces of horseradish and carrots to the water, mix well. Place the mixture on the stove and bring to a boil, then cool slightly.

Now pour in the vinegar, mix again and cool to room temperature. While the marinade is cooling, cut the onion into half rings and mix it with pieces of fish. We put it in a jar and fill it with the finished marinade. Seal tightly and place in the refrigerator.

The herring will be ready to serve in three or four days.

Put the finished appetizer on a flat dish and decorate with fresh herbs. The serving of this dish in the form of neat canapes looks great.

Option number 2

Ingredients (for two servings):

Eight pieces of slightly salted herring;
one teaspoon of mayonnaise;
two tablespoons of Dijon mustard (with grains);
one tablespoon of sugar;
three tablespoons of chopped dill;
one tablespoon of cream;
table vinegar - to taste.

Cooking method (one hour):

Mix mustard and mayonnaise, add sugar and finely chopped dill there. Whip the cold cream and, while stirring, carefully pour it into the half-prepared mustard sauce. At the end, season the marinade with vinegar to taste and lay out the pieces of herring. Mix fish and sauce well. It is important that the marinade covers each piece!

Put in a jar and serve after a few hours. Garnish with lemon and a fresh sprig of dill.

Option number 3

Ingredients:
eight fatty herrings;
150 ml of 6% apple cider vinegar (aka: Bulgarian);
200 g of sugar;
350 ml of boiled water;
six medium onion heads;
two tablespoons of black peppercorns;
six-eight-centimeter piece of horseradish root;
one large carrot;
a dozen bay leaves;
two tablespoons of grain mustard;
eight pieces of ginger root (0.5-1 cm each).

Cooking method:

We start by preparing the fish for pickling ... To do this, the herring must be cleaned and then soaked in yogurt or milk for twelve (and preferably sixteen!) Hours. Then rinse the fish with running boiled water and cut into pieces, the width of which is approximately equal to two to three centimeters.

We cut the onion into thin circles, and the horseradish root and carrots into thin strips.

At this time, put the marinade, consisting of water, granulated sugar and vinegar, to boil. As soon as it boils, turn off the heat and be sure to cool the marinade.

Now we take a glass jar with a wide neck and lay out pieces of herring in layers, then vegetables (horseradish, onions and carrots), spices (ginger, pepper, mustard, bay leaves).

Carefully and slowly fill it all with brine so that the layers are not disturbed. We put a saucer (or any other press) on top and press it with oppression. This is necessary so that the products in the bank are completely in brine and do not move anywhere.

In any cool place we leave a snack for five days. After the due date, the dish can be considered ready to serve.

Option number 4

Ingredients:
three herring fillets;
half a glass of tomato puree;
a quarter cup of tomato juice;
one red onion;
a few peas of allspice;
a quarter teaspoon of ground black pepper;
three bay leaves;
three tablespoons of olive oil;
half a tablespoon of sugar;
half a glass of cream or natural yogurt (unflavored);
salt - to taste.

Cooking method:

Cut the onion into half rings, wash the herring fillet with cold water and dry with a towel. Cut the fish into wide strips.

Mix the tomato puree with juice, spices and granulated sugar, and then, while whisking the mass with a whisk, gradually pour in the cream or lay out the yogurt.

Put the fish in layers in a jar prepared in advance for this, then the onion and sauce. It must be filled to the very top. Close the lid and transfer to the refrigerator. It is necessary to cool the herring in the marinade for at least two hours, and it is better to serve it with young boiled potatoes.

Option number 5

Ingredients:
350 g lightly salted herring fillet;
half a glass of purified water;
a third of a glass of wine white vinegar;
two tablespoons of sugar;
two red onions;
one carrot;
half a teaspoon of mustard seeds;
as many grains of black pepper;
two bay leaves;
half a lemon;
salt - to taste.

Cooking method:

Soak the fish fillets in purified cold water for several hours. After the required amount of time has passed, remove the herring and dry it with a paper towel (we don’t need extra water!). Now cut it into strips, the width of which is about two centimeters.

Wash and peel the carrot, chop it into thin strips, finely chop the onion and half rings. Together with the skin, cut the lemon into thin circles (do not forget to wash and pour boiling water over).

Prepare the marinade. To do this, boil water with sugar and add vinegar at the end. Put the chopped carrots into the hot marinade and add the spices. Stir.

Now we take a glass jar and put laurel at the very bottom, on the leaves - the first herring layer (necessarily skin to glass), then lemon slices, a layer of onion and pour the marinade. Try to distribute the “thickness” formed in it as evenly as possible throughout the jar.

This procedure should be repeated until the jar is filled to the end. At the end, put a circle of lemon and another bay leaf. Close the lid tightly and put it in the cold for two to three days.

Serve with brown bread. This snack will keep for up to one month!

Well, now you know several old recipes for cooking herring in Norwegian at once. Whichever one you choose, the appetizer will certainly turn out fragrant, healthy and, most importantly, delicious! Your guests will not leave you unattended, so be prepared for requests for more.

Pickle herring at home instead of buying it ready-made in the store. This is what will serve as a guarantee of usefulness, quality and delicious taste! Bon appetit

Despite the fact that the most common way of cooking fish in Russia is frying, herring falls out of this rule. After heat treatment, its taste deteriorates greatly, so this representative of the aquatic fauna is usually salted or pickled. It is not difficult to get a finished product in the store, but homemade pickled herring, with the right approach, will turn out to be many times tastier and healthier.

There are several ways to prepare this dish.

Pickled herring

Ingredients:

one herring
one bulb
a teaspoon of salt and sugar
Art. a spoonful of vinegar
two tablespoons of vegetable oil
coriander and black pepper (to taste)

How to cook pickled herring:

The fish is cleaned, the head and entrails are removed, washed thoroughly with cold water. After that, the herring is laid on the board with the cut belly up and its inside is sprinkled with sugar, salt, and then sprinkled with vinegar.

The finished product is served with onion rings, poured with vegetable oil.

Herring in tomato

Kilogram of fish
70 ml vinegar
100 ml vegetable oil
250 ml tomato juice
four small onions
teaspoon of sugar
Art. salt
a pinch of pepper
2-3 bay leaves

How to cook herring in tomato:

For marinade, tomato juice with oil and vinegar must be brought to a boil, then add sugar, salt and spices.

Herring is cleaned, washed and cut into small pieces, which are then placed in a fairly deep container, interspersed with onion rings.

Before pouring the marinade on the fish, it should be allowed to cool slightly: it should still be hot, but not boiling.

After the final cooling, the dish is put in the refrigerator for about a day.

Norwegian marinated herring

The fish turns out to be very tasty, although its recipe looks quite exotic.

Ingredients:

One fish
200 ml milk and water
100 ml of vinegar,
one bulb
0.5 teaspoon of sugar
so much fucking shit
tsp grated carrot
5-7 black peppercorns
2-3 bay leaves

How to cook herring in Norwegian style:

Salt is not used at all. To begin with, the fish (still unpeeled) is soaked for 12 hours in a mixture of milk and water.

Then it is cleaned and cut into small pieces. The marinade is prepared in a cold way, simply by mixing vinegar with grated horseradish, carrots, sugar and spices.

Pieces of herring, arranged with onion rings, are poured with marinade, after which the dish is put in the refrigerator for three days.

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:

1. 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.
2. Peel and cut onion into large rings.
3. Cut the lemon with the peel into thin slices.
4. We clean the carrots and cut into circles. You can use a grater for chips.
5. Bay leaf - 3 things - break into small pieces, grind pepper with a mill or knead in a mortar.
6. 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.
7. 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.