Fried herring

4 servings

35 minutes

The recipe is taken from the book "ProSTO Kitchen" by Alexander Belkovich.

Energy value per serving

• Calories: 1172.3
• Proteins: 51.4g
• Fats: 106.3g
• Carbohydrates: 6.2g

Ingredients

• Herring: 4 pc
• Grainy mustard: 50 g
• Garlic: 2 clove
• Dill: 10 g
• Vegetable oil: 100 ml
• Salt: to taste
• Ground black pepper: to taste
• Tomatoes: 400 g
• Butter: 20 g

Cooking steps

1. Cut off the heads of the herring. Slice open the belly and gut it. Do not discard the milt and roe—they will be useful for preparing the dish. Scrape off the black membrane from the inside of the fish with a knife—it can make the herring taste bitter. Rinse the fish under running water. Cut and open up the rib bones and unfold the fish. Remove the bones and take out the backbone.

   Required ingredients:

   • Herring: 4 pieces

2. Mix mustard, pressed garlic, vegetable oil, and chopped dill. Add pepper and stir. Coat the herring with the resulting marinade.

   Required ingredients:

   • Grainy mustard: 50 g
   • Garlic: 2 cloves
   • Dill: 10 g
   • Vegetable oil: 100 ml
   • Ground black pepper:  to taste

3. Cut the tomatoes into large cubes.

   Required ingredients:

   • Tomatoes: 400 g

4. Fry the herring in a preheated pan without oil for a few minutes on each side. Fry the milt and roe, seasoning with salt and pepper.

   Required ingredients:

   • Herring: 4 pieces
   • Salt:  to taste
   • Ground black pepper:  to taste

5. In the same pan, sauté the tomatoes in butter for 1 minute. Add salt.

   Required ingredients:

   • Butter: 20 g
   • Tomatoes: 400 g
   • Salt:  to taste

6. Place herring on a plate, then top with tomatoes and a bit of caviar and roe. Garnish with dill.

   Required ingredients:

   • Dill: 10 g