An excellent dish for lunch that everyone in my household loves: herring stewed in sour cream. Herring in sour cream turns out nourishing and incredibly tasty: sour cream gives the stewed fish tenderness and juiciness. An appetizing appetizer of stewed herring is an excellent addition to potato, vegetable or rice dishes. It’s very easy to prepare herring in sour cream according to my recipe: and the delicious fish stew, with an incredible aroma, will delight everyone.

Ingredients:

• one kilogram of fresh frozen herring;
• one glass of sour cream;
• 2 onions;
• salt and spices - to taste;
• greens - to taste;
• vegetable oil - for frying;
• flour for dredging fish.

Herring stewed in sour cream. Step by step recipe

1. Defrost the fish at room temperature (do not do this in a microwave oven or in hot water), remove the fins and head, and cut off the tail.
2. We remove the insides of the herring and remove the black film.
3. Cut the herring into portions (if you wish, you can remove the seeds, I won’t do this).
4. Salt and pepper to taste, mix.
5. Peel the onions and cut them into thin quarter rings.
6. Pour vegetable oil into a frying pan and heat it up.
7. Dip pieces of herring in flour and place in heated vegetable oil.
8. Fry on one side until golden brown, turn over and immediately sprinkle with chopped onions.
9. Cover the pan with a lid and simmer over low heat until the onion becomes soft and transparent.
10. Then pour sour cream over the fish and onions. Sprinkle with any herbs (to your taste), cover the pan with a lid.
11. We simmer the fish in sour cream for about 5 minutes: we need the sour cream to melt. Immediately turn off the heat and you can serve the herring in sour cream on the table.

An excellent side dish for stewed herring is boiled potatoes or boiled rice. Tender and aromatic herring in sour cream will diversify your menu - and delight you with its taste. See a variety of recipes for herring dishes on my channel and on the “Very Tasty” website.

To prepare you will need:

• 2 herring fillets (I prefer seedless fish);
• Potatoes (4 large pieces);
• Carrots (3 pieces – medium, if you take more, it will be sweet, but that’s what you like);
• Onion (4 large onions);
• Dill seed (1 teaspoon);
• Unscented sunflower oil (4 tablespoons);
• , pepper (to taste);
• Warm water (1 glass);
• Lemon (to add piquancy, but you can do without it)

A saucepan with a thick bottom.

Technology for preparing stewed herring

Step one - preparatory

We clean the herring, remove the head and entrails, fillet it, cut it into portions, about 4 centimeters each, salt and pepper the fish.

While the herring is marinating, prepare the vegetables. Peel onions, potatoes, carrots. Cut the onion into half rings, carrots into slices, potatoes into 1.5 centimeter slices.

Divide the prepared vegetables, pieces of herring and dill seed in half.

Step two - assembly

Pour 1 tablespoon of vegetable oil into a saucepan with a thick bottom and begin to lay out the food in layers. The first layer is chopped onion rings. Onion - herring fillet, then dill seeds, lemon, potatoes, salt and pepper, carrots. Then we repeat all the layers.

Pour the remaining vegetable oil and a glass of warm water into the prepared herring.

Step three - preparation

Place the pan on the stove, bring to a boil, reduce the heat and simmer for 35 - 40 minutes, without stirring, over low heat.

Place the finished dish in layers on plates and serve.

This recipe can also be used to cook other fish, such as pink salmon. It turns out delicious too.

Bon appetit everyone.

Sincerely, Nadezhda Karacheva

In our family, this fish was always served salted, year after year. Therefore, when I came to visit my mother, I heard “I’m putting out the herring now,” and I was shocked. The first thought that came to mind was that my parents became fans of Korean cuisine)

To prepare, you will need 2-3 fish carcasses, a large onion, vegetable oil, a couple of bay leaves, salt and pepper (ground and a few peas). Of course, fresh product is always better, but in a small town it’s difficult to find such herring, so fresh frozen is also suitable. A point that you should definitely pay attention to: that the skin is without damage. If you couldn't find herring, you can replace it with mackerel. But the latter has a stronger specific smell and taste, so herring is still better.

So, we clean the fish from the entrails, separate the heads and wash them thoroughly. Then cut the carcasses into pieces of medium thickness. Cut the onion into half rings. Pour vegetable oil into a saucepan with a thick bottom. I always add oil “by eye”, so that there is half a centimeter from the bottom. But I usually cook this dish in small containers. In addition, it is also a matter of taste: the more oil, the juicier and more tender the fish. But also fatter, of course. And if you add very little, the taste of the dish is lost.

When the oil is hot, add the onion and peppercorns. Place the herring on top. Cover with a lid and leave on medium heat for a couple of minutes. Then add salt, add bay leaf and season with ground pepper to taste. Add a little water and leave to simmer over low heat for about an hour and a half. You can do it longer if you want the bones to become soft, like in canned food. Periodically you need to add water, but a little at a time, so that the fish does not cook, but rather stews. Do not stir, otherwise your herring will turn into minced fish.

Goes very well with mashed potatoes and boiled rice. Moreover, the stewed herring itself is good both warm and cold.

There were many variations of this recipe. On Nata Kotyak’s website I saw a version of this recipe, but in a double boiler. I really like many of her dishes, but I really liked the herring when it was stewed and not steamed. Moreover, it is this option, with the simplest ingredients, that best emphasizes the taste of fish. If you have only tried salted herring so far, be sure to try it stewed.

Bon appetit)

Let's prepare a beautiful and flavorful dish today. Appetizing herring stewed with vegetables, for sourness, green mango juice instead of lemon.
Everyone loves herring in different forms, but no one likes to peel it, because it contains many, many small bones.
For the information of novice housewives who came here to read about stewed herring, I’ll say right away that they clean it not from the tail, but from the head. If you skipped a literature lesson at school where you studied “Letter to a Village to Grandfather,” then re-read it. There, the main character received a beating from the owner for starting to clean the herring from the tail.

The most profitable option for the housewife is to force the person who brought it from fishing, for example, to clean the herring. We bought it frozen at the store. This is better in terms of cleaning, because freshly caught fish is slippery and nimble.

Therefore, we take frozen herring and start cleaning without waiting for complete defrosting. It is convenient to hold and cut fish.

We separate the large bones and the small ones, as long as we have enough patience. This will also be a workout for perseverance. You can use caviar and milt in herring; we don’t throw them away.

The herring flesh is soft, tender, and pleasant to cook after cleaning. I usually don’t add salt at all; herring has enough of its own components. I cook it in a stainless frying pan with a tight lid, so it comes out in its own juice.

Place the frying pan on the fire. Pour in vegetable oil, any suitable for frying. My frying pan has a bottom thickness of 10 mm with a grill pan, so it takes longer to heat up, during which time I have time to cut the cut herring into pieces.

We cut the pieces so that they are convenient to eat later. For example, I eat with chopsticks; this size seems convenient to me.

Carefully place the herring pieces in one layer and reduce the heating temperature to a minimum. The herring will be stewed over low heat.

We put the milk there too. In their raw state they are very soft, it is better to lay them flat right away, because they will not be able to be corrected. They immediately turn white and take on the shape in which they were placed.

Place onion, cut into rings, on top of the fish layer. You can cut the onion in a different shape, but I think it’s prettier this way.

Our next layer will be carrots. We cut it beautifully into thin circles. I came across an openwork carrot, it’s very beautiful in cross-section.

After this, cover tightly with a lid. The herring begins to simmer over low heat. During this time, you can take tomatoes of small diameter. For beauty, yellow and red.

These tomatoes grow in my flower pots on the window, so they are especially tasty. Cut the tomatoes into slices; you don’t have to cut the cherry tomatoes.

The herring with onions and carrots have already been slightly stewed and have begun to emit a wonderful aroma. Sprinkle it with mango previously dissolved in water for sourness. I take dried mango powder made in India, it is convenient to use.

With mango, the dish is stewed a little more. We add tomatoes closer to the end of the process. The stewing process itself took me 40 minutes. the rest is for cleaning, cutting and slicing.

Note: if the dish seems unsalted, you can use soy sauce to taste.

The dish turns out to be low-calorie, beautiful and, of course, tasty. Bon appetit!

Cooking time: PT01H00M 1 h.

Approximate cost per serving: 30 rub.

Classmates

We are used to seeing herring on our table in salted or pickled form, but a variety of dishes can be prepared from herring, like from other types of fish. Today we’ll tell you about the recipe “Fresh herring stewed with onions and carrots,” because herring goes great with carrots and onions. The meat of stewed herring becomes tender, and the spices drown out its specific smell.

I have fresh frozen herring. I defrost the herring in the fresh air. I wash the defrosted herring. If there are remnants of scales, I clean them off. Then, cutting off the head, fins, and tail, I cut the fish. I clean the belly, wash the herring again, and cut it into portions. If there is caviar in the herring, then after washing the caviar, I add it to the fish.

I peel the onion, rinse it, cut it in half, and cut it into large squares.

I cut the peeled, washed carrots into circles, and the circles into strips.

I pour oil into the cauldron and add some chopped vegetables. I tightly lay pieces of herring and caviar on them.

Add pepper, bay leaves, salt.

I pour the remaining vegetables onto the herring pieces and pour in a little water. The amount of water depends on the size of the herring and the number of vegetables. Water should be no more than 1/3 of the volume. I cover the cauldron with a lid and put it on the fire.

When it boils, reduce the heat and simmer over low heat for about 20 minutes. (I taste it when the carrots become soft - the dish is ready).

Tasty and spicy herring will be a good addition to crushed potatoes. The proposed fish recipe can be used without a side dish, since herring, being an oily fish, is very filling when stewed.

Time - 25 min. Servings - 2.

Ingredients

• fresh or frozen herring - 1 pc.;
• large carrots - 1 pc.;
• onion - 1 pc.;
• peppercorns - 6 pcs.;
• bay leaf - 2 pcs.;
• vegetable oil - 2 tbsp. l.;
• salt - to taste.

Bon appetit!

Subscribe to our new recipes and articles. All the best to you!