20.05.2020
29
Recipe information
Cooking:
3 d.
Complexity:
Easy
Calorie content:
64.3
Carbohydrates:
12
Fats:
2.34
Squirrels:
2.75
Water:
1.25
Baked stingray with Jerusalem artichoke and mushrooms
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Ingredients
| № | Title | Value |
|---|---|---|
| 1. | Herring | 2 PC. |
| 2. | Water | 1 L |
| 3. | Salt | 150 Column |
| 4. | Clove | 6 PC. |
| 5. | Sugar | 1 art. l |
| 6. | Coriander | 2 Tsp |
| 7. | Peppercorns | 8 PC. |
| 8. | Bay leaf | 4 PC. |
| 9. | Dijon mustard | 1 Tsp |
Cooking
1. Stage
You can clean the fish or pickle directly with your head. For brine, mix all the spices and add them to the water. Boil and cool the finished brine to room temperature.
2. Stage
Put herring in brine.
3. Stage
Cover the fish with a plate and crush with a small load. Let it brew for 3 days in brine.
4. Stage
Ready-made herring at home . Cut off the head and remove the entrails, cut into portions and serve.
5. Stage
Bon Appetit!!!
Baked stingray with Jerusalem artichoke and mushrooms
views
: 92
date: 21.05.2020
Classic carpaccio
views
: 101
date: 21.05.2020
Salmon rolls with curd filling
views
: 82
date: 21.05.2020
Fish in brine
views
: 95
date: 21.05.2020
Pike Stew
views
: 104
date: 21.05.2020
Eggplant appetizer with cheese
views
: 87
date: 20.05.2020