Hamsa with onion rings
2 servings
15 minutes
Hamsa with onion rings is a dish that embodies the traditions of Russian cuisine, combining simplicity and rich flavor. Salted hamsa, crispy rye bread, and sweet caramelized onions create an amazing blend of textures and aromas. The history of this dish goes deep into folk traditions when fish was an accessible and nutritious product. Its ease of preparation makes it ideal for both a home dinner and a cozy gathering. Fried in oil, the fish acquires a golden crust, while the taste becomes even brighter when drizzled with lemon juice. The presentation is a true culinary masterpiece: a slice of bread infused with fish fillets surrounded by aromatic onion rings.
1
Wash the hamsu (12 pcs), remove the head and gut. Coat in flour.
- Salted European anchovy (hamsa): 100 g
- Wheat flour: 20 g
2
Slice the onion into thin rings and coat in flour.
- Onion: 100 g
- Wheat flour: 20 g
3
Clean the crust off the rye bread and make 12 holes in it.
- Rye bread: 50 g
4
Fry the onion in oil, remove it, and fry the bread in the same oil. Fry the anchovies in the same oil. Squeeze lemon juice over the cooked fish. Insert the fish into the holes in the bread.
- Onion: 100 g
- Refined deodorised vegetable oil: 100 ml
- Rye bread: 50 g
- Salted European anchovy (hamsa): 100 g
- Lemon: 1 piece
5
Serve on a plate with onions, alongside bread infused with anchovies, and add half a lemon.
- Onion: 100 g
- Rye bread: 50 g
- Salted European anchovy (hamsa): 100 g
- Lemon: 1 piece
