Description
In Sweden eat a lot of fish. There are so many fish recipes is that they are even distributed across the seasons. Glasmalerei - "herring glazier" is a traditional Christmas dish of Swedish cuisine. The Swedes "start" in the last days of November, when the first light "candles of advent" and on Windows when the stars come out of the fluorescent paper, and finish at about the same time with Russians on 13 January, the day of the Whip. "The longer - the better..." this principle is inherent to all Scandinavians as in celebration and in preparation of dishes. For the contest "new year tastes of the planet."
Ingredients
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Herring
4 piece
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Onion
3 piece
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Carrots
1 piece
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Bay leaf
7 piece
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Allspice
30 piece
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Vinegar
150 ml
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Powdered sugar
200 g
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Peppers red hot chilli
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Water
3 cup
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Parsley
1 coup
Cooking
Herring, rinse, cover with cold water and soak for 12 hours, changing the water until, until it becomes transparent. Remove herring intestines and bones and nauseate into small pieces.
Onions and carrots cleaned, cut into slices.
Into a suitable dish put layers: pieces of fish, onions, carrots, spices.
Boil water with vinegar and sugar.
Pour the marinade herring so that she was completely covered.
Close the bowl with a lid and place in a cool place for at least 2 - 3 days. Herring in a cool place can be stored for 2 weeks, but the better taste it gets a 4 - 5 day. (The principle of " the longer, the better..."))) Serve sprinkled with green onions. Bon appetit and good mood!!!
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