Norwegians kitchen - peasant. It is based on very simple but nutritious and delicious dishes. Until the 20th century, almost all Norwegians have not seen on the tables of culinary delights and prepared from ordinary affordable products: cereals, vegetables and, of course, fish. After all, fisheries in Norway is one of the main sources of food.
Perhaps, in no other country will not find such original fish dishesas in Norway. For example, there still make a crucible to-alkaline. Norwegians call Lutefis. This dish has been for several centuries. To cook Lutefi, you need to soak dried fish In an alkaline solution of caustic soda for three days, and then pushed the cod in water for several days. In addition to soching, the fish becomes like jelly and acquires a specific sharp smell. Then it is fry. Served with boiled potatoes or pea mashed potatoes, it is possible with any porridge.
Red fish is still very popular. Norwegian salmon steel worldwide quality symbol and good tasteIt remains only to be surprised that in Norway itself, salmon is popular with a flattelline - it is called Programlax to cook the fish to be buried in the ground for several hours. True, now this method is already outdated, and salmon marinate lemon juice or vinegar, salt and sugar. Also it turns out very tasty.
The most important Norwegian fish is a herd. Norwegians even invented the saying: "True Norwegian eats a herring twenty once a week." From it make a lot different dishes: Marinate and Salt, prepare gentle pies And the soups are boiled, make salads and fry.
Herring baked in test
1 kg of fresh herring
4 tbsp. l. flour
Some milk
Oil for frying
Step 1. Herring cleaned, remove inside. Sleep slide and cut along.
Step 2.. From flour, milk and eggs knead the liquid dough, salt. In the pan heat the oil, it should be a lot, the fish should float there.
Step3. Half herring to dip in the dough and now in the pan. Fry to a golden crust.
Physbollar
500 g fish fillet
25 g Schika
2 tbsp. l. butter
1 big bulb
4 piece of white bread
¼ cup cream
Red pepper
Parsley
For sauce:
1 tbsp. l. butter
1 cup of milk
½ glasses of Prostokvashi
1 tbsp. l. Stachmala
Lemon juice
Step 1.Skip fish through a meat grinder.
Step 2. Sliced \u200b\u200bwith cubes spiche melt in a frying pan, add butter And finely chopped onions, slightly fry it.
Step 3.Slice of bread to twist in cream and spin.
Step 4. Fish, bread and roasted onions mix, salt, add pepper and greens.
Step 5.. Form small dumplings and peel them in salted water on low heat 20 minutes. Then the dumplings are removed from the water and put in a warm place.
Step 6.Cook sauce: dilute starch in milk, pour in 200 g of boiling broth from dumplings, boil, add lemon juice, Prostokvash, oil and salt.
Step 7. Dumpling pour sauce and sew 10 minutes on low heat.
Norwegian fish soup
2.5 tbsp. l. butter
2.5 tbsp. l. flour
5 glasses of fish or vegetable broth
1 medium carrot
2 cups of launching onion
handful of peeled fresh shrimp
200 g Inbutch (or other fatty fish)
1/2 cup of oily cream
1/4 cup of launching parsley
salt and pepper
Step 1. Melt the creamy oil in a saucepan, add flour, stirring about two minutes, not giving flour to roast. We gradually add broth, constantly stirring, let's get drunk 5-10 minutes.
Step 2.. Melt the remaining oil and fry the grated carrot and leek.
Step 3.. To be fried in the broth, cook for 5 minutes, then put seafood, fish and pour cream.
Step 4.. Cook another 5 minutes. Add parsley, salt and pepper to taste.
Herring, fried in Norwegian
500 g fresh herders
½ cup of milk
3 tbsp. l. Pork Sala
3 tbsp. l. flour
1 Lukovitsa
Step 1. Herring clamp, rinse and dry with a paper towel.
Step 2.Plant, remove the bones, cut off the tails and heads.
Step 3.The resulting fillet is salted, sprinkle with pepper, cut into flour. Lukovitsa clean and crushed.
Step 4.Salo warm up in a frying pan, put the fillet of the skin down and fry, then flip over.
Step 5.. Eggs beat with milk, salt, add onions and pour this mixture herring.
Step 6.. Fix on slow heat until the eggs harde.
It is very useful due to the availability of useful substances. It contains potassium and magnesium. Phosphorus, fluorine, zinc, sodium, protein. It improves brain performance. Let's start to get acquainted with the preparation of pickled fish. Herring marinated at home is a very tasty and useful dish.
Herring marinated at home is completely preparing easy. It is necessary to take fish, water, salt, spices, sugar. Warm marinade, fish clean, salt, fill with cold marinade. After 48 hours, the snack will be ready. Herring marinated at home - dish is not costly.
Korean Fish Snack
Korean herring - a recipe simple acute snackslike every day and for any holiday. To prepare this recipe, you will need fresh frozen fish (half a kilogram), onions, tomato (paste), sunflower oil, vinegar, spices. From whole fish to make fillets, cut onions, add to fish:
- spice;
- vinegar;
- salt.
Prepare a gravy of paste, pour her fillet. Leave to marinate until morning. The recipe "Herring in Korean" will delight all your family with its taste. The Korean Herring Recipe may vary, depending on the ingredients (herring is unchanged and the main component of this dish).
Dutch cooking fish
This fish variety is usually prepared in one way - marked. But, it turns out the types of marinization of this product. The recipe "Herring in Dutch" is a truly masterpiece that came up with the Dutch. We have long known this recipe. They just did not know that he was Dutch. For cooking we need:
- 1 lemon;
- 1 carrot of small sizes;
- a fish;
- spice.
On the bottom of the jar lies on the rings onions, carrots, spices, further fillet fish, salt and sugar to taste. Put a cool place for a couple of days, while preferably shake periodically. The recipe "Herring in Dutch" is just a knelling. This recipe "Herring in Dutch" is popular in Holland.
Norway is at home
Recipe "Herring in Norwegian" to cook easily. In Norway, as in Holland, this is an ordinary everyday dish.
Frozen fish takes. Developed, vinegar (white), salt to taste and water is added. In such a marinade, leave her for a day. A day later, merge marinade and rinse fish.
Then cut it into small pieces. Recipe "Herring in Norwegian" Another find to your book recipes.
Fish one, and a lot of dishes!
Recipe "Herring with bow and vinegar" is known to everyone. Recipe "Herring with bow and vinegar" is always relevant on any holiday. He is known to us from childhood.
The recipe "Herring in mustard sauce" is also the most familiar. In order to make it take care of mustard, fish, and as always, spices and salt with a bow. Recipe "Herring in mustard sauce" Beautiful fragrant and piquant snack For a festive table.
We looked at recipes, how to pick up herring at home. It turns out, it loves not only with us. It is in demand and where it is a lot.
Recipes, how to pick up herring at home are no difficulty. The main thing that was in stock the main ingredient.
And now you see the recipe "Herring in Korean" photo:
Photo Recipe "Herring in Korean" looks very attractive and appetizing!
This is a unique product that can be prepared in different ways. Each recipe is universal and easy to prepare. The main thing is to choose fresh fish. Bon Appetit!
Herring in Norwegian - useful recipes. How to cook herring in Norwegian
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Simple, but original recipe Cooking herring in Norwegian - a wonderful snack for all occasions. We look and remember! Ingredients: Herring - 1 piece Bread Black - 3-4 Slices onions Red - 1 piece Greens - To taste Number of portions: 3-4 How to cook "Norwegian Selenge" Herring in Norwegian - Photo Step 1 Herring Stage.
Share herring on fillet, freeing it from the ridge. Herring in Norwegian - Photo Step 3 Prepare a red onion, cut it into it with rings.
Norwegian herring - photo Step 4 I spread the herring on the bread, then onions and greens to taste. Here is the Hedgehog in Norwegian and ready. Bon Appetit!
Similar video cement "Herring in Norwegian" is important! The video may differ from the text version of the recipe
How to buy a good herring? But before the fish marine, it is important not to make a mistake with choosing it in the store. As neither regrettable, today to buy a really high-quality and fresh herring - a big problem. Conduct with such a difficult task for only those who know the cunning tricks of product producers. Probably buy herring you are planning frozen. Due to the fact that the fish falls for a long time to "get" to the store, it is usually freezing right on board the vessel. All this suggests that even if you were on the counter of the supermarket chilled fish, the likelihood that it was simply defused, very large. In any case, the herring we advise you to take the Atlantic or Pacific. Baltic slightly inferior in his tasteYes, and often catch it in contaminated places. It can be considered good if ... there is no ice shell on the fish; There is no noticeable damage on the skin (while scales may not be at all, it is normal, because after catching and transporting it almost does not remain); Herring's eyes are blonde, slightly convex and also complete; Feds and gills are tight pressed against the carm. Buying fish is better large, with thick back and round sides. Avoid buying a herring without a head, because, mostly, only the gills and eyes you can determine the freshness and quality of fish. Preparation is most likely, herring will have to defrost first. To make it best to gradually, so to speak, naturally, leaving frozen fish on the bottom shelf of the refrigerator for the whole night. Fast defrost in microwave or hot water It will not lead to the best consequences: the herring can be very damaging or over. As soon as the fish fully understood, without fail to wash it in cold water. Cut the head, gills, thoroughly scroll. Now the herring is ready for sings or marinency. Some prefer to marinate it unproved. it classic optionwhich is still considered the best. It is assumed that you only need to remove the gills, and leave the head. In such a form, the fish is put in brine, however, it should be understood that before serving such a dish on the table, you will have to work pretty to work out: cut it with slices, remove your head, as well as pull the bones. In the event that you are making you prefer yet, it is much easier to remove the bones before cooking, if you defrust the fish not to the end! Option number 1
Ingredients: 450 g of herring; One head on Luka.; one carrot; Paul teaspoon shoes; one glass of water; one glass of milk; one glass of table vinegar; one teaspoon of sugar; one teaspoon of chopped dill; a pair of laurel leaves; Two three pieces of black pepper peas. Method of preparation: To prepare herring in Norwegian, first of all in proportion 1: 1 Mix milk and water. With this solution, fill the fish and give it in the twelve hours. Then get the herring and dry with a paper towel. Remove the bones, remove the skin, cut the fillets with pieces. Add sugar sand, dill, pen, pieces of shit and carrots, mix well. Put the mixture on the stove and bring to the boil, then cool down a little. Now we pour vinegar, mix once again and stammer to room temperature. While cooling the marinade, half rings cut the onion and mix it with pieces of fish. We post in the bank and pour a ready-made marinade. Tightly clocked and put in the refrigerator. Herring will be ready for the delivery of a day through three or four. I put the finished snack on a flat dish and decorate fresh greens. It is great for serving this dish in the form of a neat canape. Option number 2.
Ingredients (two servings): eight pieces low-salt selenki; one teaspoon mayonnaise; Two tablespoons of Dijon mustard (with grains); one tablespoon of sugar; three tablespoons of chopped dill; one-eyed spoon of cream; table vinegar - taste. Method of cooking (one hour): Mix mustard and mayonnaise, add sugar and finely chopped dill. Wear cold cream and, stirring, pointed them in half prepared mustard sauce. At the end, make marinade vinegar to taste and lay out sleds of herring. Fish and sauce mix well. It is important that Marinade covers each piece! Fold in the jar and serve a few hours later. Decorate better lemon and fresh dill sprig. Option number 3.
Ingredients: Eight Fathells; 150 ml of 6% apple vinegar (he is: Bulgarian); 200 g of sugar; 350 ml of boiled water; six middle bow heads; Two tablespoons of black pepper peas; six-eight-gradent meter root of shine; one big carrot; dozen laurel leaves; Two tablespoons of cerebral cerebrals; Eight slices of ginger root (0.5-1 cm each). Method of preparation: We begin with the preparation of fish to marinency ... For this, the herring needs to be cleaned, and then soak in prostrip or milk for twelve (and better than sixteen!) Hours. After that, rinse the fish with flowing boiled water and cut into pieces whose width is approximately equal to two-three centimeters. Thin mugs cut onion, and the root of the shine and carrot - thin straw. At this time, put a boil marinade, consisting of water, sugar and vinegar. As soon as he boiled, turn off the fire and be sure to cool the marine. Now we take a glass jar with a wide neck and layers laying out sleds of herring, then vegetables (horseradish, onions and carrots), spices (ginger, pepper, mustard, laurel leaves). Carefully and slowly pour it all this brine so that the layers are not broken. Top putting a saucer (or any other press) and press it with a blow. It is necessary so that the products in the bank be completely in the brine and have not moved anywhere. In any cool place, leave a snack for five days. After the expiration of the period of the dish, you can read ready for the presentation on the table. Option number 4.
Ingredients: Three herds; half a cup of tomatoes puree; Quarter cup tomato juice; one red onion; Several Goros fragrant pepper; quarter tea spoons black ground pepper; Three laurel sheets; Three tablespoons olive oil; floor tablespoon sugar; half a cup of cream or natural yogurt (without taste additives); Salt to taste. Method of cooking: half rings Cut onions, herring fillet Wash cold water And dried by a towel. Fish cut into wide strips. Tomato mashed potatoes mix with juice, spices and sugar sand, and then, whipping a mass of a wedge, gradually pour cream or lay out yogurt. Layers lay out in advance the fish prepared for this for this, then onions and sauce. It is necessary to fill it up to the top. Close the lid and transfer to the refrigerator. Cooling herring in the marinade you need at least two hours, and feed better with young boiled potatoes. Option number 5.
Ingredients: 350 g of Herring Low Pilym; half a cup of purified water; a third of a glass of wine white vinegar; Two tablespoons of sugar; Two red bulbs; one carrot; Paul a teaspoon of mustard grains; as many branches of black pepper; two laurel leaves; half lemon; Salt to taste. Method of preparation: For a few hours, we soar fish fillet in purified cold water. After the required amount of time passed, get a herd and dry it with a paper towel (we don't need extra water!). Now put it with stripes whose width is about two centimeters. Wash and clean the carrot, grind it with a thin straw, slightly cut down and onion - half rings. Together with the skin, cut the lemon with thin circles (do not forget to pre-wash and quench the boiling water). Prepare marinade. To do this, boil the water with the addition of sugar and at the end add vinegar. IN hot marinade Put the chopped carrot and pour spices. Stir. Now let's take a glass jar and for the very bottom of the laurel, on the leaves - the first herring layer (necessarily the skin to the glass), then lemon circles, layer of onion and poured marinade. Try as much as possible to distribute the "thick" formed in it, throughout the jar. This procedure should be repeated until the jar is filled to the end. At the end, put the lemon circle and still laurel leaf. Tightly close the lid and do in the cold for two-thro days. Apply with black bread. Such a snack is stored for up to one month! Well, now you know several vintage recipes Preparations of Norwegian herring. Whatever you choose, without fail, the appetizer will succeed, useful and most importantly - delicious! Your guests will not leave you without attention, so be prepared for requests for the additive. Marinate herring house, instead of buying ready in the store. This is what will serve as a guarantee of benefits, quality and delightful taste! Bon Appetit!
On Friday, on October 15, I visited the new year rehearsals in the Studio of the Poshishe-Food magazine. The event had a culinary master class format and was called " New Year with Norwegian village ". The organizer was the Norwegian Committee on Fish Export (NCVER). As part of the event, five different chefs presented new Year's dishes from herring from Russian, Jewish, Polish, Scandinavian and serbian cuisine. Each of the cooks, in addition to the preparation of the dish, also spoke about the traditions of the use of herring, about the benefits of the various products used and there is a lot of interesting things.
All recipes are quite accessible to ordinary inaders (the chefs in secret reported that all the ingredients found on the road market). I decided to lay out the recipes here - suddenly someone will come in handy - after all, the new year soon!
Velting Yang Eiki UNCEN - Director of Marketing NKVER in Russia.
From the left and right: Ilya Laserson, Andrei Rydzievsky, Jan Eica Junsen, Gushegoz Lapanovsky, Serge Markovich invite you to see photos and visit the master class under the cat.
The first to represent Russian cuisine Pavel Zavarzin - Brand Chef Club "Paradise" and the chef of the club "Posh-Friends"
But the dish called "the fillet of the Norwegian herring on a salad of milf, with beet leaves and cod liver". For dishes you need (in grams):
Salsa from avocado and pistachios P \u200b\u200b/ f: avocado 0.07, pistachios 0,005, oil olive extra 0.05, lemon juice 0.02, salt 0,001, pepper 0.001
Baked beets P / f: Beets 0.01, Balsamic caramel 0.05
Moen Salad with Beet Leaves P / F: Millet Crupes Grinded 0,05, Leaves of beet 0,01, Cockail klever 0,03, Olive oil 0.01, Herring fillet 0,03, Bow Red 0.01, Vinegar Apple 0 , 0005, SAH.pad 0,0001.
For registration: Caramel Balsamic 0.0005, Mandarin 0.01, mango 0.05, chili pepper 0.0005, herring fillet 0.13, frozen applesauce 0.02, slice of long-bed cucumber
All mix and lay out beautifully on a plate
Scandinavian cuisine presented Andrei Rydzevsky - Member Culinary Council Russian Chefs Guild, participant of numerous culinary projects on TV, at the moment the brand-chef is the company ELECTROLUX.
And ready. The dish is called "Herring in mustard \u003d kofhen sauce with rye crispy loaves and seasonal vegetables. Preparation (for 10 servings):
Herring in coffee-mustard sauce: Herring 500g, coffee 50ml, mustard 50 ml, rap. Maslo 100ml, sugar. Sand 20g, white pepper peas, salt.
Herring cut into large pieces, put on a colander - give a track of an extra liquid. Sugar and salt dissolve in coffee. Add mustard. Pour a thin rivet. The oil at the same time whipping the wedge to the consistency of the sauce. Add fresh-hearted pepper. Herring to shock a bowl, add sauce, mix. Put in the refrigerator for 12 hours (that is, if you serve a dish on December 31, then you need to cook 30go !!!)
Recipe rye bread I will not, because it is unlikely that someone will be bought by baking. It's easier to take the stores (though, then they will not be "rings", well, not trouble. If anyone needs a recipe for bread - kin in a personal.)
Seasonal vegetables: Pumpkin 300g, beetroot 300g, Potatoes 300g.
Paint vegetables, cut into cubes about 6 * 6mm, cook for a couple of potatoes and pumpkin 10-12 min, beet 20 min, cool.
Serving on a 1 portion: boiled egg - 0.5 pcs, Herring in mustard coffee sauce 65g, loaf 1 pc, red bow 5 g, dill 2 g, vegetables 50g, black peas pepper.
To lay a loaf, vegetables, slices of herring with sauce on a plate. Decorate dill, onions, pepper.
Ilya Laserson - President of the Chefs Club of St. Petersburg, the author of numerous books on cooking, culinary projects, has its own culinary studio I. Laberson. Ilya introduced a dish from Jewish cuisine.
That's all. The dish called "Forshmak from Norwegian herring on apples in Zucchini."
For 4 portions you need: Norwegian herring 2 pcs, apples 2 pcs, bow 1 pcs, boiled eggs boiled 3pcs, white bread 2 Slice, milk 150 ml, Zucchini 1 pcs, honey 1 tbsp., Booth boiled 2 pcs.
For decoration: finely chopped bell pepper, grapes or something else to your taste.
Norwegian herring to divide on fillet, soak it, crush in a meat grinder with eggs, purified apple (3/4 pieces), closed in milk and pressed white bread, purified onion. mix. Zucchini chop down along thin strips, blanch the remaining apples cut into cubes, warm with honey and cool. Slices Zucchini wrap in the form of rolls, set rolls on beet mugs, start with apples, srsham. Everything.
The next Pole Gushegoz Lapanovski was the famous Polish chef "the younger generation", leading a popular author's culinary program on Polish TV. Gzhegezh spoke English, translated Ilya Laserson for guests.
Dish called "Norwegian herring with beets salad and buckcloli shoots in a pumpkin oil sauce on Pamppernikel bread
For 4 persons required: 4 pieces of extracting fillet herring, 4 tbsp. Pumpkin oil, 1 tbsp. Honey, fresh-grinding black pepper 1 tbsp, 1 tsp. Lemon juice.
For serving: 1 Slice of Bread "Pampernikel", drained. Oil 15 g, boiled beet (cut into thin slices), 2 tbsp. Linen oil, 1 bulbs (finely chopped), burn broccoli, coriander leaves, leek-cutanet, shallow pumpkins. Seeds, 160 ml of vodka (better than Polish "oak"), 4 ice stacks.
Cooking:
Marinade: Pumpkin oil mix with honey, pepper, lemon juice. Herring fill over marinade and for 4 hours in the fridge. Then remove fillet from the marinade, cut into 4 slicks. On the slices of bread, smeared with oil, gently put the beets and leaves of coriander. Top of laying herring, chuckled onions, breaking broccoli and pounded pumpkins. Seeds. Decorate on a row-reserved. Serve with ice vodka.
The last, but, IMHO, the most Charismatic and cheerful was Serb Serge Markovich - one of the most famous chefs of the gastronomic Moscow. Participant of TV programs "Inspection Purchase", "Culinary Duel". Chef restaurant "Wild Sea". Serge spoke Russian with a charming accent. He was the only one prepared a hot dish - Pie with herring from Serbian cuisine.
Pattake with the romantic name "Serbsk Again with Norwegian herring".
It will take: 800g corn flour, 40g Low-salt Norwegian herring, 1 red pepper, 400 ml of gas with gas, 100 ml of olive oil, 100 g of broccoli, 100g cheese of cheese, or any other, 5 eggs, 2 packet dough breakdown, salt.
Preparation: knead the dough from flour, eggs, water with gas, salt and dough dough. Finely cut the Norwegian herring, broccoli and pepper. Cheese to rub on the grater and mix everything with the dough. Stay in the tray and bake in the oven for 30 minutes at 240 degrees. Remove from the oven and cut. For serving you can use tomatoes, cheese, lettuce leaves.
And the bonus is another recipe from Gushege Lapanovsky "Salad from Norwegian herring with flax oil, crushed onion and watercress"
Ingredients: 4 pieces of extracting fillet herring, 12 cloves of garlic, 8 tbsp. Linen oil, 1 bulb, bundle of watercress, 1 sour apple (Antonovka), caramel, handful of fried sunflower seeds.
Herring marinate in oil with garlic around 4 hours. Apple and onions finely chop. Caramel in a pan, add seeds. Caramel covered seeds put on a napkin, let cool. Prepare refueling to salad. Rhombic herring, mixed with an apple-onion salad and serve in glass glasses. Decorate with watercress and crispy seeds in caramel.
Original I. fresh recipe Cooking herring in Norwegian is great for the feasts - after all, our mistresses like to brag about each other, and the appetizer itself is above all silence!
In general, this classic recipe Herring in Norwegian assumes use raw vegetablesIn which the pieces of fish are maridious about an hour, but I liked the option with boiled vegetables. Probably because our vinegar resembles, not otherwise! So you now know how to cook herring in Norwegian, and I think you will like the result!
Number of portions: 3-4
Simple herring recipe for Norwegian cuisine step by step with photos. Easy to cook at home for 35 minutes. It contains only 129 kilocalories. Author's recipe for Norwegian cuisine.
- Preparation time: 11 minutes
- Time for preparing: 35 min
- Number of calories: 129 Cylolarii
- Number of portions: 10 servings
- Reason: for a festive table
- Complexity: Simple recipe
- National cuisine: Norwegian cuisine
- Dish type: Snacks
Ingredients for three portions
- Fillet herring salted - 300 grams
- Potatoes - 2 pieces
- Beets - 1 piece
- Carrot - 1 piece
- Apple - 1 piece
- Lemon - 1/1, pieces
- Bow Red - 1 piece
- Vegetable oil - 2 tbsp. Spoons
Step-by-step cooking
- Prepare ingredients. Potatoes and beets boil until prepared in salted water.
- Carrots clean and cut into cubes. If you want, you can also boil it, or use fresh - who loves.
- The potatoes are cooling, we also clean from the skins and cut into cubes.
- Beets also clean and cut.
- My apple, we clean from the middle with seeds and rigid peel. We cut the cubes, and in order not to darke it, we splash the juice of lemon.
- My onions, clean, and cut by very thin rings.
- Now all the sliced \u200b\u200bvegetables fold in a bowl, refuel half of the lemon juice, add salt, sugar and vegetable oil. We mix thoroughly.
- We are rinsed with a satellite under running water, we dry, and purify the bone residues. Cut thin slices, and spread over a slide of vegetables in a circle, slightly indulging every piece.
