Description
The main thing in this dish - the sauce - because it excited everyone in our family! There are many versions of remoulade, but this one appealed to me the availability of products. It is suitable to fish dishes and perfectly will blend in with vegetable snacks (for example, I make a salad of beets and potatoes and served this sauce). And mashed potatoes with remoulade - just eat with a fork! But the New year I suggest You serve with this sauce wonderful rolls, in Germany they are called "Rollmops". A truly festive dish. Hope intrigued!
Ingredients
-
Herring
2 piece
-
Gherkins
150 g
-
Onion
20 g
-
Mustard
30 g
-
Sunflower oil
15 g
-
Sugar
15 g
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Vinegar
15 g
-
Mayonnaise
250 g
-
Green onions
20 g
-
Capers
20 g
-
Dry white wine
50 g
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Parsley
10 g
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Water
2 cup
Cooking
He gathered all the ingredients!
Initially this dish was to prepare for three days, but I, like You, never a time before the holidays, so I propose to simplify! To begin with, that will prepare the herring should be cut and as well to remove all the bones. Prepare the marinade for the rolls. To do this, in boiling water, add sugar, vinegar and sunflower oil, remove from heat and let cool. Prepare a bowl in which to marinate our rolls.
Each fillet sprinkle with mustard seeds, put a bit of onion, and cut lengthwise pickles
Then tighten as tight as you can roll and fasten with a couple of toothpicks
Our rolls we put in a deep bowl (preferably earthenware) and pour the cooled marinade. Put them in the cold for at least 6-7 hours, but best for 2-3 days!
Well, immediately, you can prepare the sauce - of course, if the rolls you are going to submit in 3 days! So finely chop all the ingredients and let's start with the gherkins.
Chop the capers, parsley and green onions
Grind the herring. In a classic remoulade, put the anchovies, but still we have a jar of anchovies 100 g 120 R, so I suggest herring! You can still use anchovy or iwashi is also very tasty!
Now pour all the mayonnaise and stir. You can add a little black pepper.
Now measure out a glass of dry wine. The original recipe used flavored vinegar, but the taste is not looked, I think with wine it sounds nicer, not so harsh.
Now how should I mix everything and the sauce is ready! In the jar it can be stored for a few days, but I have it for so long not worth it!
Now lay. Better serve the sauce in a separate gravy boat, so everyone can add as much as your heart desires!
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