Dutch herring: recipe

Herring in Dutch: recipe. Dutch herring: recipe with step-by-step description

Pickled herring is a hallmark of Dutch cuisine. In this country we eat it for dinner, lunch and breakfast. They also take it for snacks between meals, because fish in Holland is a necessary fast food that is sold at every turn. Tourists enjoy purchasing this delicious dish and constantly come back for it again. In this article we will talk about how to prepare herring in Dutch. The recipe for creating a dish will seem breathtakingly ordinary to you.

Traditions in manufacturing

In order to experience a dish prepared in compliance with all the necessary rules and traditions, you will have to go straight to Holland. After all, real Dutch herring, the recipe for which has been carefully passed down from generation to generation, is prepared from fish caught in May, in other words, at the very beginning of the season. Similar prey does not differ in size, but its meat is unusually tender and its bones are very soft. Such fish is marinated directly in the sea, and the first barrel is personally delivered to the Queen of the Netherlands. If you are not planning a trip to Holland in the near future, then you should find out how to cook this fish at home.

Individual manufacturing

Anyone can indulge in such a fragrant dish as Dutch herring. Even a novice cook can master the recipe for making it without any problems. Naturally, the taste of this dish will be somewhat different from the unusual one, if only because it will be made from fish caught in another sea. But the dish will still be indescribably delicious! A small amount of sugar will give the fish a pleasant tenderness, and lemon will completely remove the problem of small bones. Very little salt is used in the recipe. If desired, you can add salt to the finished dish, depending on your personal preferences.

Ingredients

So, let's start the story about how to prepare herring in Dutch. The recipe for making food allows you to stock up on the following products:

carrots – 1 piece;
onion – 1 piece;
sugar – 2 tablespoons;
herring – 2 pieces;
lemon – 1/2 piece;
salt – 2 teaspoons;
laurel leaf – 2 pieces;
allspice – 4 pieces;
dark pepper – 5-6 pieces.

Manufacturing method

Below is a story about how Dutch-style herring is prepared. A recipe with a step-by-step description will make creating the dish easier.
Before all this, you need to prepare a couple of 300-500 ml jars. They must be carefully washed and dried. In them you will pickle herring in Dutch style. The recipe for making the dish involves the use of small glass containers.
Now the onion should be cut into rings, the carrots into circles, and the lemon into thin slices.
Next you need to cut the fish. To do this, cut off her head with a sharp knife. Then you need to create a longitudinal incision on the abdomen and remove the insides. If you come across caviar, you shouldn’t throw it away: the product can be salted along with the fish. After this, you need to create a small incision on the back and peel the herring from the skin.
Now you should cut the herring along the back and remove the fins, and later the backbone along with the large rib bones.
Then the fish fillet must be cut into careful pieces.
Next, you need to put the ingredients into jars in the following order: put an onion, a lemon slice, carrots, peppercorns and a laurel leaf at the bottom of the container. A layer of herring is placed on top of the vegetables, salt (one pinch) and sugar (half a teaspoon) are added. After this, all rows must be repeated again until the jar is full.
Then the contents of the container must be compacted well. You need to finish laying the goods with a layer of vegetables and a slice of lemon.
Now the glass containers should be tightly screwed on with lids and placed in the refrigerator for two to three days. The containers need to be rotated several times during the day.

How to serve?

In Holland, it is customary to serve the dish with pickles and finely chopped onions. A local resident may even be offended by the fact that he was offered herring with some other spices or products. In Russian terms, you can place the fish on a plate, pour over vegetable oil, add salt again as needed and garnish with finely chopped herbs, lemon slices and onion rings. No one will refuse to try the fragrant herring in Dutch style. Pickled herring, the recipe for which is presented in this article, is not only a tasty, but also a very healthy dish. Bon appetit!

How to cook herring in Dutch style?

Step-by-step recipe for salting fish in a jar
How to clean herring?
Cooking process
What is the secret of this delicious fish given to us?

Herring is one of the most popular products on the Russian table. It is eaten both on holidays and on weekdays. But, as is clear, there are other countries where this fish is very much loved. We are talking about Holland: here herring is a state dish that is sold on any corner.

The Dutch even organize a holiday in honor of herring. It takes place in early May, when the fishing season for the fish given to us begins. It is believed that at this time of year the herring is more tasty - young individuals “fat up” the fat, which makes the meat unusually tender. The fish itself is small in size, which allows you to salt it completely. By the way, this type of herring has fairly soft bones, which disappear after salting. Herring is salted in special barrels, which are lowered into the sea.

At the festival, residents of the country and tourists can taste the unusually tasty and freshest herring. It is usually served on a flat cardboard plate. Fish fillet with pieces of fresh onions should be eaten whole, holding the herring by the tail.

The sweet-salty, tender taste of herring meat mixes perfectly with salty, crispy cucumbers. This dish can be experienced both in small street cafes and in restaurants.

Step-by-step recipe for salting fish in a jar

There are a huge number of methods for salting fish, but one of the most successful and common is the Dutch herring recipe. The fish comes out very tender and incredibly tasty, unlike the usual salted herring from the store, which is often over-salted. This recipe cannot be called an ordinary Dutch dish, but the taste of the fish is just as exciting and pleasant as in Holland itself.

For cooking you will need:

one or two herrings (new or fresh frozen);
carrots – 1-2 pcs.;
onion;
salt and sugar;
lemon – 1 pc.;
coarsely ground dark pepper;
Bay leaf.

The onion should be cut into thin rings, the carrots should be grated on a large grater or cut into thin cubes. The lemon must be thoroughly washed and cut into thin slices. The fish should be previously cleaned and filleted, freed from bones, and then cut into small pieces. Instead of snow-white onions, you can take reddish or shallots.

How to clean herring?

Thawed herring should first be cleaned of its entrails, then rinsed well with cool running water. For this dish, medium-sized herring is suitable, preferably the freshest catch. If there is caviar in it, then you can also salt it. Then you need to dry the fish with a cardboard towel and start cutting.

First, they cut off the head, placing the knife blade at an angle. Next to a small fin, you need to cut on one side, and then literally the same on the other.
After this, you need to create a small incision near the tail and carefully remove the skin from both sides. If the fish is slightly frozen, it will be easier to create this.
Then you need to fillet the fish. Use a sharp knife to run along the ridge and remove one half. After this, you need to remove the spinal bone and clear both halves of the large and medium bones. Small bones do not need to be removed; they will become soft after salting. After this, the fillet can be cut into portions.

Cooking process

The prepared products are placed in small glass jars (sterilized in advance) in layers: first onions, then bay leaves, a little carrots, a few slices of lemon. All this should be salted, sugar and dark pepper added. The fish is placed on top and compacted perfectly. You can also add a little Dijon mustard to any layer of fish.

In this way, all other ingredients are layered. The outermost layer should consist of vegetables, lemon and spices. At the end, you should press down all the layers again and tightly close the jars with lids. The containers are placed in the refrigerator on the lower or middle shelf and turned over a couple of times a day. Instead of jars, you can take any glassware, but with lids. For example, sealed containers.

In a couple of days, the Dutch herring will be ready. She comes out tender and recklessly delicious. Before serving, the fish should be lightly sprinkled with vegetable oil (preferably unrefined, with flavor) and lightly salted. This dish will go well with regular boiled potatoes and black bread. It can also be served as a stand-alone snack.

What is the secret of this delicious fish given to us?

Dutch-style herring turns out to be especially tasty and exciting, but some people may be put off by its unusual sweetish taste. But this is precisely its unforgettable highlight. In addition, the finished fish can be lightly salted. If you don’t like sugar, then you can do without it, then the taste of the finished fish will be insignificant to the rest.

By the way, lightly salted herring is incredibly healthy. The fish given to us contains a huge amount of omega fatty acids, vitamins and microelements (selenium, B12, phosphorus and potassium, iodine). Lightly salted herring brings more benefits to the human body than ordinary salted fish.

This dish should be consumed as rarely as possible, especially for those people who suffer from kidney disease.

To learn how to cook Dutch herring, watch the video below.

Pickled herring in Dutch style

The modern marinade recipe and method of making herring, also known as “gibbing,” are not much different from how it was done in Northern Europe back in the Middle Ages. The Dutch invented them. The fish are caught here and there between mid-May and early July in the North Sea near Denmark or Norway, before the spawning period begins. Just at this time, herring meat is rich in oils, the content of which exceeds fifteen percent, and their caviar and milt have not yet begun to form.

The Dutch marinade tastes less salty and more tender than the consistency of a similar purpose in other countries of Northern and Central Europe (for example, German Loggermatjes). In order to protect people from infection with nematodes, EU rules prescribe that fish should be frozen at a temperature of minus 20 degrees Celsius (at least for 20 four hours).

To avoid a bitter taste in the final product, the gills and part of the food tract are removed from the herring before pickling. The liver and pancreas are left in the fish because they contain the enzymes needed to produce that aroma. After cleaning, the fish is placed in brine for 5 days (usually in oak barrels). After the specified time has passed, the herring can be eaten. To do this, all that remains is to peel it from the skin and bones and season it with onions and pickled gherkins.

Dutch herring - step-by-step recipe with photos

Lovers of salted or marinated fish will appreciate this dish. Dutch herring is characterized by the fact that it has a very unusual taste thanks to the onions and carrots that are marinated along with the fish.

Instead of vinegar, ordinary lemon is used here, which adds piquancy to the dish and does not make the herring very sour. It is most convenient to pickle herring in an ordinary glass jar. If you purchased 2 herrings, then use a liter jar; for one fish, a half-liter jar will be enough. Both frozen and fresh herring are suitable for production.

If you will be consuming a frozen product, remove it from the freezer in advance to speed up the thawing process. Also, you can simply put the fish on the bottom shelf in the refrigerator at night (that is, in the dark) . In this recipe, the herring is simply cut into pieces, but if you wish, you can separate the meat from the backbone and marinate with fillet pieces. In this case, the fish will be ready slightly faster.

Ingredients:

Herring – 1 pc.
Lemon – ½ pc.
Carrots – 1 pc.
Onion – 1 pc.
Dark pepper – 5-10 peas.
Bay leaf – 1-2 pcs.
Sugar – 30 g.
Salt – 30 g.

Manufacturing:

1. Prepare all ingredients. Peel the onions and carrots in advance. Grate the carrots on a large grater, and cut the onion into rings or, for greater convenience, into half rings. Divide the lemon into two equal parts and cut one of the halves into careful quarters.

2. Place a bay leaf, peppercorns, a third of the cooked vegetables, and lemon quarters on the bottom of the jar.

3. Add 10 grams of salt and sugar.

4. Peel the herring, remove the insides, tail and head, wash, and cut into pieces of similar thickness. Then place a layer of herring on top of the vegetables with spices.

5. Repeat similar layers until the jar is full and the ingredients have all been applied.

6. Place the jar in the refrigerator for two days. From time to time, take the container out of the refrigerator and turn it upside down so that the fish marinates moderately, and then put it back in the refrigerator in its normal state.