Herring in sauce
Description
This appetizer is quick and easy to prepare. This classic herring in sauce recipe dates back to Soviet times! Back then, my grandmother actually used vinegar essence and fermented apple, and instead of sugar she added honey, because mustard was made very "strong" in those days, and it overpowered the entire flavor, while honey "softened" it in the sauce. Now I have adapted the recipe to account for modern ingredients. Give it a try. Serve with herbs and sauce.
Instructions
- 1
Step 1
1. Cut the fish and divide into portion-sized pieces, removing the bones. Layer as follows: a layer of onion (in rings), then a layer of fish. Continue layering so the onion is the top layer.
- 2
Step 2
2. For the sauce, mix the water so that it will later completely cover the fish. The sugar, vinegar, and mustard should not be too prominent in the sauce — that's fine. Mix everything until smooth and pour over the fish.
- 3
Step 3
3. Such herring should be marinated in the refrigerator for three hours.
- 4
Step 4
4. Sprinkle with fresh herbs — and serve! The fragrant and tender fish is ready!