Herring in Marinade
Description
A tasty appetizer for any gathering. I don't risk buying ready-made herring at the store—the price and ingredients don't inspire much confidence in me. It's another matter to buy fresh fish and do everything myself. Preparation doesn't take much time; you only have to wait until the fish is ready. And that's the hardest part, believe me :)
Instructions
- 1
Step 1
1. Measure out 1 liter of water and bring it to a boil, then pour it into a pot. Add all the spices and put the pot on the heat; bring to a boil, then reduce the heat—the brine should simmer slowly.
- 2
Step 2
2. Cut off the herring's head. Do not remove the milt and roe (which may be inside); take a spoon and insert it inside along the backbone, and clean out the membrane and intestines this way; do not cut open the belly.
- 3
Step 3
3. Thoroughly wash the fish inside and out, then pat it dry well with paper towels. Place it in the dish where you will marinate it.
- 4
Step 4
4. Remove the marinade from the heat and cool it completely; pour it over the fish only when the marinade is cold. Pour it over the fish, seal the container tightly with a lid, and refrigerate for 2 days.
- 5
Step 5
5. After 48 hours, take the fish out and place it on a plate. Pat dry with paper towels; you will no longer need the marinade. Brush the fish with olive oil so it looks appetizing.
- 6
Step 6
6. For serving, cut the fish either into pieces or fillet only.