Description
We're used to salted and pickled herring, but it is possible and necessary and even useful to use as hot dish, but in the conditions of crisis remembered-forgotten recipe. Herring - fish is not expensive, and other products are available in every kitchen, so offer hearty, tasty and budget version of the fish dinner - stuffed herring with rice and vegetables. Nothing special and original in this dish there, but maybe someone will like it and useful in the economy. If you are afraid unpleasant "herring" smell, then get it from this dish NO!
Ingredients
-
Herring
2 шт
-
Figure
2/3 стак.
-
Bow white
1 шт
-
Carrots
1 шт
-
Pepper
1 шт
-
Tomato
1 шт
-
Green peas
1 ст. л.
-
Corn
1 ст. л.
-
Mayonnaise
0,5 стак.
-
Vegetable oil
50 мл
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Butter
3 ч. л.
Cooking
First, clear the herring from the bone (without cutting it in half). Quite a bit to beat the carcass with salt and black pepper. To put aside, even marinated.
Prepare vegetables and rice. Rice is boiled in the microwave until semi-readiness, if the rice is not parboiled, and the usual wash out the starch under cold water.
Carrot three on a large grater, onion, pepper and tomato cut into small cubes. In vegetable oil fry the vegetables by adding consecutively: onion, carrot, pepper, tomato, potseluem.
Combine the rice with steamed vegetables and add the peas and corn. Peas and corn, I add more for appearance (looks so fun), than for taste, so you can not zamorachivatsja. In General, the most budget-friendly option, you can combine the rice with fried onions and carrots (without the tomatoes and pepper, the taste will not be worse).
On one half of the expanded carcass spread the filling (much as you like, but that of the abdomen does not fall), put on the toppings on a small piece of butter, cover with second half, abdomens folded, again to keep the stuffing from falling out. And so with all the fish. If you have stuffing, then spread it on the bottom of the baking dish and spread on top the fish. Fish put the butter thin round slices, on top of oil spread mayonnaise (I mixed mayonnaise with mustard 50/50).
Our dish is stowed and now we send it in the oven heated to 160-180 degrees. minutes 30-40. So as not to burn the mayonnaise on top you can cover with foil.
When the top crust is cooked - our dish is ready.
The ready dish is served a La carte. In summer you can prepare the sauce: mix the mayonnaise and sour cream in equal proportions, add chopped fresh herbs (onion, dill, parsley, for fans a little bit of garlic), dried herbs are not just for kids! Bon appetit!
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