Description
This is a classic dish of the Ashkenazi Jews, sour-sweet and slightly spicy. Serve it at lunch on Saturday and it is always perfect for a Kiddush on Shabbat (Saturday) and all days of the week. Decided to add the ginger root and carrots... I Love these two roots.
Ingredients
-
Herring
2 piece
-
Onion
3 piece
-
Bay leaf
4 piece
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Black pepper
7 piece
-
Allspice
6 piece
-
Carnation
4 piece
-
Cinnamon
2 handful
-
Vinegar
0.75 cup
-
Sugar
2 Tbsp
-
Vegetable oil
0.25 cup
-
Ginger
1 piece
-
Carrots
2 piece
Cooking
Collect all the products.
Soak herring in cold water for 5 minutes, then the water will drain out. Cover with water and soak for 2-3 hours, then drain. Again pour water and leave overnight. 2. Hold the soaked herring under running cold water and wash inside and out. Clean the herring from the bones.
Cut each fillet into small pieces, then put in a shallow dish.
Boil 1 liter of water, put it in the water Bay leaf, black and fragrant pepper, cloves, cinnamon, 2 tbsp sugar, bring to boil no more than 2-3 minutes, then pour 3/4 Cup wine vinegar, vegetable oil, just bring to a boil and immediately remove from heat.
Onions cut into rings, scalded with boiling water and a 5-7 min to survive in it. Carrots cut into rings. Peel the ginger, slice thinly to your taste.
The boiling water is drained, and the onions, carrots and ginger pour the cooked marinade and leave to cool.
The cooked marinade before pouring them onions to drain, separating the thus spicy supplements, the marinade will be transparent. But you can not separate them, then when pouring the herring marinade, it will continue insisting on the spices. The fish lay on the bottom of the pan, the banks or any of the packaging. Pour marinades.
Put in a cold place for 12-24 hours.
Marinated herring in Hebrew they are ready.. [size=5][color=orang e]Bon Appetit![/color][/s ize]
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