Marinated herring in mustard filling in French style. Herring recipe in mustard sauce

We offer all lovers of magnificent herring to improve its taste and cook mustard sauce in fish, and we will tell you how to do it at home.

Herring with onions in mustard sauce

Ingredients:

• - 1 PC.;
• ready-made mustard - 3 tsp;
• mustard seeds - 1 tsp;
• onions (medium) - 2 pcs.;
• green onion feathers - 3-4 pcs.;
• table vinegar (9%) - 2 tsp;
• granulated sugar - 2 tsp;
• aromatic vegetable oil - 3 tbsp. spoons;
• water - 70 ml.

Preparation

We cut off the head from the fragrant, spicy herring, then carefully remove the skin and no less carefully separate the halves of its fillet from the thin ridge. Now we cut the fillets with a sharp knife, so that the pieces are oblong. We put them in a deep herring bowl or salad bowl. Remove the husk from the onion, cut it into half rings or a quarter of a ring and lay it on top of the fish fillet.

Pour boiled water into a separate plate or bowl and add the required amount of vinegar to it. Next, we introduce ready-made mustard here, along with its grains and granulated sugar. Add aromatic vegetable oil to the sauce, mix it, and then put it in a salad bowl with herring and mix it again with the fish. Literally after 20 minutes, you can already taste the herring, having tamed it with finely chopped green onion feathers before that.

Herring recipe in mayonnaise-mustard sauce

Ingredients:

• herring (lightly salted) - 2 pcs.;
• ready-made mustard - 1.5 tbsp. spoons;
• - 3 tbsp. spoons;
• lemon (small) - 1 pc.;
• granulated sugar - 1.5 tablespoons;
• kitchen salt - 2/3 tsp;
• a mixture of peppers - 1/2 tsp;
• water - 6 tbsp. spoons.

Preparation

According to the principle of our first recipe, we separate the fillet from the herring carcasses and also cut it into beautiful thin pieces.

Squeeze the juice from the lemon cut in half into a bowl. Add a little salt and fine granulated sugar to it. We bring here good ready-made mustard, olive mayonnaise, sprinkle everything with a mixture of various peppers and add water and mix thoroughly. Put all the pieces of the previously prepared herring into this ready-made wonderful sauce and mix with a wooden spatula. Now we move the contents of the bowl into a glass jar and send it to soak in the refrigerator chamber for a couple of hours.

This dish is extremely popular and always resonates with both gourmets and adherents of traditional, folk cuisine. After all, the classic recipe can be played differently every time: with a fragrant sauce or a fragrant marinade, because it is herring in mustard sauce. We will show you how to prepare this spicy salty snack quickly and in several versions, one of which you will definitely like.

The herring salting was invented by the Dutchman Beckel at the end of the 14th century, and it came to Russia in the 17th and since then has not given the palm among snacks. On any table - from the most democratic and budgetary, to bursting with food and delicacies, salted herring will be appropriate and good.

And for good reason, because it is one of the simplest and most affordable sources of polyunsaturated fatty acids and antioxidants, and with regular use, it reduces weight and helps to avoid the development of cardiovascular diseases.

There are countless dishes from this fish, but today we will cook herring in mustard sauce, as well as its varieties - herring in mustard marinade and herring in mustard sauce.

Herring in mustard sauce

Ingredients

• - 1 fish (large) + -
• - 1 PC. + -
• - 1 tbsp. l. + -
• - 1 tbsp. l. + -
• - 1 tsp + -
• - 3 tbsp. l. + -
• - 1/2 tsp. + -
• - 50 ml + -

Preparation

This is the quickest way to enjoy mustard-flavored herring. No need to wait, no need to pour or pickle, everything about everything will take us no more than an hour!

• We clean and cut our fish - we remove the insides, head, fins and bones. Cut into pieces. We lay it out beautifully on a platter - yes, we get a ready-to-eat product!
• Peel the onion and cut it into half rings, decorate the herring with it. We leave.
• We start preparing the sauce: put mustard in a shallow dish and begin to gradually dilute it with water and vinegar. Then add oil to the mixture, mix well and add sugar and salt. We stir again, making sure that there are no grains and lumps left.
• Fill the sauce with the fish on a platter and, literally in 20-30 minutes, the herring in mustard sauce is ready!

To prepare this dish, we need familiar, readily available foods - nothing supernatural.

Ingredients

• Lightly salted herring - 2 fish (with a total weight of about 500 - 600 g)
• Onions (medium size) - 3 pcs.
• Apple cider vinegar 9% - 100 ml
• Table mustard - 2 tablespoons
• Sugar - 1 tablespoon
• Salt - 1 tsp
• Coriander beans - 1 tbsp
• Vegetable oil (refined sunflower or virgin olive) - 100 g

Preparation

If the herring seemed too salty, it is worth soaking it in cold water for a day, otherwise the salt will not distinguish the flavor bouquet. If the fish is already good, let's proceed:

1. We butcher the herring, remove the entrails, fins, head, skin and rinse thoroughly. Cut into fillets, trying to remove all the bones if possible. We put the pieces on a plate, set aside.
2. We take on the onion: peel, cut into half rings (0.3 - 0.5 cm), also set aside.
3. Pour coriander seeds into a mortar and grind.
4. We take a deep dish in which we will cook the marinade, pour coriander there, add mustard, sugar, salt and butter in small portions, stirring continuously.
5. Having received a thick mustard paste, we begin to slowly dilute it with vinegar. Pour it in, stirring, also a little bit. The marinade should brighten noticeably.
6. We take a jar and fill it alternately with layers of herring, onion, marinade to the very top. With the last layer, fill in the remnants of the mustard mixture, tamp it properly so that there is no air left and, covering it with a plastic lid, hide it in the refrigerator for 2-3 days. For all the time, our herring can be shaken several times without opening, so that it is better saturated.

Mustard herring

In time, this is an intermediate recipe between a very quick preparation of the sauce and almost 3 days of marinating. In this recipe, the herring needs to stand for 12 hours. If you do everything in the morning, then by the evening you will already meet your loved ones with a delicious snack!

Ingredients

• Lightly salted herring - 2 fish (about 300 g each);
• Large onions - 2 pcs.;
• Weak black tea (no flavors) - ¾ glass;
• Table mustard - 1 tbsp;
• Vinegar 9% - 1.5 tablespoons;
• Granulated sugar - 1 tsp;
• Vegetable oil - 100 g.

Preparation

1. We remove everything unnecessary from the herring in order to get the fillet almost without bones. Cut into pieces.
2. Peel the onion, cut into half rings.
3. We start preparing the sauce: put mustard into a shallow container and begin to mix sugar and butter into it. Then, add vinegar and tea in small portions. Mix well.
4. We put the herring in a jar along with the onion and fill it with the tea-mustard mixture. We put in the refrigerator for 12 hours. Everything! Mustard herring is ready! Bon Appetit!

So, friends, you have a choice of three different in terms of the amount of time spent, but equally tasty recipes: herring in mustard sauce, herring in mustard marinade and herring in mustard sauce. Try all three, because winter is so long and you will want "salty" more than once!

At least one festive feast is unlikely to do without salted fish, and skilled housewives want to surprise guests with a culinary masterpiece every time.

If you have not tried herring in mustard sauce, its recipe will be a godsend for you, for lovers of fish dishes this option will be a kind of lifesaver. Mustard will perfectly complement the taste of your favorite fish, and will make an ordinary dish a great snack that will conquer everyone without exception.

Mustard is a piquant spicy seasoning, made from seeds with the addition of water and enzymes that suppress the burning taste of mustard, it is impossible to eat it without additional components. Mustard is very widely used in cooking: for making sauces, as a seasoning for meat dishes, it is simply irreplaceable for salted herring.

There are many types of this seasoning, choose according to your taste and use in preparing the filling and other favorite dishes.

Herring in mustard-vinegar filling

Herring is a fish that will never lose popularity, there is nothing better for aromatic potatoes, and in combination with mustard-vinegar filling, you can taste a completely new dish. The recipe pleases with its availability and fast execution.

Ingredients

• Bulb onions - 1 pc;
• Herring - 2 pcs (fresh frozen);
• Salt - 1 tsp;
• Sugar - 1 tablespoon;
• Vinegar 9% - 100 ml;
• Vegetable oil - 150 ml;
• Mustard - 3 tsp;
• Parsley - 2 tablespoons

How to cook herring in mustard vinegar sauce

To get a 100% taste result, you need to follow the correct preparation, and make dishes with soul and mood.

1. Peel the freshly frozen herring: remove the head, tail, fins. Skin, divide into two fillets each and remove the ridge and large bones. Cut the finished fillets into portions.
2. Place the fish in a plastic container or jar, peel the onion, cut into half rings and sprinkle over the herring. Cut the parsley with a knife and add to the herring and onion.
3. Prepare the filling: in a bowl, combine the vinegar with sugar, mix with a whisk to completely dissolve the sugar. In another bowl, combine vegetable oil and mustard until smooth. Combine the two mixtures and slowly bring the mass to a homogeneous consistency.

Pour the herring evenly with the finished pouring and stir. Leave the fish in the refrigerator for 1 hour, and then serve.

Herring in mustard sauce

Ingredients

• - 2 pcs + -
• - 2 pcs + -
• - 20 g + -
• - 1 tbsp. + -
• - 1 tbsp. + -
• - 1 tbsp. + -
• - 6 tablespoons + -

How to make herring in mustard sauce

1. Break the eggs into a deep bowl and rub well with sugar, then add all the mustard and beat well.
2. Now pour lemon juice and vegetable oil into the mixture, beat well with a whisk until smooth.
3. Cut the herring fillet into portions. Place one row of herring in a deep plate and pour over the sauce. Put another row on top and also pour over the sauce, cover the plate with cling film, and refrigerate for 1.5 hours. Herring in mustard sauce is ready to eat.

If serving herring in mustard sauce as a stand-alone appetizer, garnish with herbs, lemon and olives as desired. Spicy herring is also suitable for making sandwiches and various tartlets.

Fresh frozen herring with mustard sauce

You can also use mustard sauce to make a fresh-frozen herring snack. It can be stored in the refrigerator for a week, so you can safely prepare a double portion of fish delicacy.

Ingredients

• Fresh frozen herring - 2 pcs;
• Hot mustard - 1 tsp;
• Table horseradish - 1 tsp;
• Sugar - 1 tablespoon;
• Salt - 1 tsp;
• Boiled water - 1.2 liters (chilled);
• Lemon juice - 3 tablespoons

How to make herring in mustard filling

1. Defrost the herring, remove the skin, cut off the head and tail. Divide each into fillets and remove the bones from the fish. Put the fillets in a deep bowl and cover with water and salt for 1.5 hours.
2. In a separate bowl, combine the mustard, horseradish, sugar, vegetable oil and lemon juice, use a mixer or blender, and whisk the mixture for 2 minutes. The mustard filling is ready!
3. Drain the water from the herring, and cut into small pieces and put in a glass or plastic container.
4. Pour mustard dressing over the herring, stir and refrigerate overnight.

Appetizing herring in mustard sauce is ready, serve it as an independent snack or as an addition to potatoes.
Onions - 2 pcs;

Champignons - 10-12 pcs;

Vegetable oil - 3 tablespoons;

Mustard - 1 tablespoon;

Vinegar - 1 tablespoon

How to prepare a herring appetizer in a mustard marinade

1. Peel the herring, cut into fillets if desired, or cut into pieces immediately.
2. Boil the mushrooms in salted water for 10 minutes, dry with paper towels and chop finely. Chop the boiled eggs finely too.
3. Peel the onion, cut into rings and cover with boiling water for 10 minutes, then drain.
4. Prepare the marinade in a separate bowl, mix the mustard, vinegar, vegetable oil and a tablespoon of water, mix everything well several times.
5. Place all the ingredients in this order: herring, mushrooms, eggs, onion. Pour the marinade over and refrigerate for half an hour.

Before serving, decorate with herbs or viburnum berries, such an appetizer with vodka is suitable for the festive table. Herring in mustard sauce will become your favorite dish, its recipe will add a new taste to your daily diet. Bon Appetit!

Lightly salted herring is perhaps the most democratic and versatile snack of all time. They are glad to see her both at a noisy festive feast and at a modest family dinner. In this article, we will try to answer the readers' questions about how to prepare original dishes from lightly salted fish, which will be useful to all those who are not indifferent to spicy appetizers and unusual tastes.

Finnish herring

Herring in mustard sauce (without vinegar) will become a real decoration and pride of your festive table. To save time, you can cook it with cooked lightly salted fish in oil.

So, herring in mustard sauce (recipe):

Anyone who has tried it will never agree to buy its store counterpart. Moreover, there is nothing difficult in preparing this dish. Try it yourself. And soon you will be convinced of the correctness of this statement. Next, we suggest that you familiarize yourself with a slightly different option for creating such a dish as herring in mustard sauce.

Recipe:

• Peel and butcher the fish, remove all bones and cut the fillets into small pieces.
• In a separate bowl, combine three tablespoons of mayonnaise and one spoonful of mustard. Add a little sugar (no more than two tablespoons), a spoonful of water, black pepper and the juice of half a lemon. Mix foods by hand until smooth.
• Peel one large onion and cut into thin strips.
• Mix all the ingredients, add a few bay leaves to them, and carefully transfer everything to a glass jar.
• Put the fish to marinate for a day (in a cold place).

The original herring can be served in any form. For example, with boiled potatoes. Or in the form of a sandwich with butter and black bread.

in mustard sauce

This recipe will appeal to those who prefer to marinate fish on their own. For this:

• Take fresh herring (two pieces), wash it and peel off the insides. Fillet the fish completely free of skin, bones and cut into medium pieces.
• Peel three onions and cut them into thin half rings. Grind coriander seeds (tablespoon) in a mortar. Place two tablespoons each of mustard and sugar, a teaspoon of salt, and half a cup of nine percent vinegar in a bowl. Combine all foods and mix well.
• Place the herring and sauce in a clean glass dish and marinate in the refrigerator for two days.

Such a herring in mustard sauce, the recipe for which we offered you, will help you out before the upcoming holiday or meeting guests. You can use the finished product as an independent dish or as a base for a savory salad.

Herring in Dijon mustard sauce

Fish cooked on your own in a mustard marinade will not leave your guests indifferent. To make your snack taste great, try to choose only the freshest ingredients for your snack. So, one more variation on the theme: "How to prepare herring in mustard sauce".

• Take one large fish, peel and cut into fillets, which are then cut into small pieces.
• Cut one onion into thin half rings.
• For the sauce, combine in a separate bowl one spoonful of Russian mustard, one spoonful of grained Dijon mustard, two tablespoons of vegetable oil and a little salt vinegar.
• Put several layers of fish and onions in a glass dish, not forgetting to pour marinade over each. Soak it in a cold place for at least a day, and then serve it along with the sauce.

Lightly salted herring in mustard sauce

To prepare this dish, you do not need too much time, since we will use slightly salted herring:

• Buy fish from a trusted manufacturer in the supermarket, fillet it and cut it into equal pieces.
• For the sauce, mix a tablespoon of grain mustard with a teaspoon of sugar. Add half a glass of water and a couple of tablespoons of vinegar (9%).
• Chop the onion thinly, put it on a dish with the herring and pour over the prepared filling.

The appetizer can be served immediately. It will be especially good with hot potatoes sprinkled with green onions. By the way, you can cook fish for future use. To do this, put it in a glass jar, fill it with sauce and vegetable oil. Store herring in the refrigerator for no more than two weeks, but rather consume it as soon as possible.

Herring in mustard sauce: calories

The question of the nutritional characteristics of everyone's favorite snack often worries people who care about their figure. Fortunately, the number of calories per one hundred grams of the product is quite small - from 200 to 220. So, is it possible for connoisseurs of lightly salted fish to lean on their favorite dishes without worrying about the consequences? Nutritionists believe that it is possible. However, everyone should remember that as soon as oil or mayonnaise is added to a dish, it immediately becomes fatter, and therefore more high-calorie. But most of all, doctors urge to beware of the harmful combination of fats and carbohydrates, since they are responsible for the appearance of extra pounds. Thus, if the measure is observed, the herring in mustard sauce will not harm anyone. The marinade recipes given in our article will help you diversify your usual menu and please your guests with new spicy dishes.

Humor in the kitchen

Once I was told a joke:
The wife enters the kitchen, the husband has dinner and says with emotion: "So fat, but so cool!" The wife was speechless from surprise and resentment, but after a few seconds she realized that he was not talking about her, but about the herring, which he was eating with potatoes on both cheeks.

Herring is the most affordable and popular fish in many countries of the world. This is a fairly versatile product, what you can't cook for a side dish goes well with everything. But the best company is green onions and potatoes in any form. We often buy herring already pickled, but if there is a desire, this recipe can be realized at home, it will be even tastier and cheaper.

Add mustard seeds and various spices to the marinade. We immediately cut the fish into fillets, cut into pieces and transfer to a jar along with chopped lemon. Prepared in the evening, in the morning you can already try.

How to choose good fresh herring and not be disappointed in the quality of the product

• A good carcass should be free of brown, yellow and red spots. If present, the subcutaneous fat is rancid.
• The surface is intact, without tears on the skin.
• The fish's eyes should not be cloudy, dry or sunken.
• The gills should be a bright dark cherry color, but not dull and brownish brown.
• Fish packaging should not be damaged or swollen.
• When pressed, the surface of fresh fish is elastic, not loose, but when cut, the rib bones do not separate from the pulp.
• Purchase the product only from a trusted manufacturer. Unscrupulous distributors do not always observe the temperature regime (from -1 to -8 degrees) during storage, they repeatedly freeze and thaw goods, do not record its expiration date.
• It is better to take carcasses packed in a transparent container. so that you can appreciate their appearance.
  If the date of the fish catch is indicated on the package, then give preference to the autumn or winter catch, when the herring has accumulated enough fat, thanks to which the meat becomes more tasty and healthy. Herring with a wide back has the most fat.
• We do not recommend taking carcasses weighing up to 300 g, they are thinner and not so tasty.
• If the surface of the fish has dents, this indicates that the catch was frozen immediately in the sea, and the carcasses, lying tightly, pressed against each other. BUT if the fish is perfectly even, then it was probably not frozen immediately, either thawed and then frozen again on a flat surface.
• It is better not to take fish covered with ice glaze. When the ice shell thaws, a lot of water will drain and it turns out that you paid money not for fish, but for water.
• The fish, most likely, you will buy ice cream, otherwise it is difficult to find. We recommend defrosting at room temperature, but not in warm water or microwave. Carcasses are sold headlong, not gutted, so they need to be cleaned. If you salt the whole fish, then the flesh will have a bitter taste and a darker color, which does not look so aesthetically pleasing on the table. First, we just wash the fish in cold water.

Herring in mustard sauce at home is obtained with a piquant aroma of spices, hints of citrus. Suitable not only for eating with mashed potatoes or fries, you can also make delicious snacks such as canapes, salad or sandwiches.

Recipe Information

• Type of dish: appetizer
• Cooking method: slicing, cooking marinade, salting
• Servings: 4
• 24 h

Ingredients:

• frozen herring - 1 pc.
• mustard seeds - 1 tsp
• lemon - 1/2 pc.
• laurel - 3 leaves
• allspice peas - 4 pcs.
• cloves - 1 bud
• dry dill - to taste
• ground salt - 1 tbsp. l.
• sugar - 1 tsp
• vinegar 9% - 2 tbsp. l.
• purified water - 300 ml.

Cooking method

Pour all the spices that we need immediately into the pan for making the marinade, sugar and salt too. You have the right to vary the types of spices and their quantity to your taste.

On a note

Take ordinary table salt, but not iodized (it will give the pulp a specific taste, make it softer, not elastic).

Wipe the fish dry with a paper towel. We cut off the lateral fins, cut off the head, carefully pull the caviar out of the abdomen, discard the rest of the insides. We clean the abdomen, wipe it with a napkin. Separate the fillet from the bone. It is best to do this by cutting the carcass with a sharp knife along the spine.


We take out, if possible, all the bones from the fillet. If desired, you can remove the skin from the surface by prying it from the side with a sharp knife. Cut into pieces. Cut the lemon into half rings. We put pieces of herring and lemon in a glass jar. If you like caviar and milk extracted from the abdomen, put them also in a container for salting. Then we prepare the marinade.


Pour water into a saucepan with spices. Be sure to find mustard seeds, which are a great spice for many marinades. So, in our saucepan - mustard seeds, allspice peas, laurel, cloves. We turn on the fire and wait for the marinade to boil, boil it over low heat for five minutes.
We put the marinade in a cool place and wait for it to reach room temperature. And only then we fill them with herring with lemon. If you pour hot marinade, the fish meat will turn out to be semi-cooked.


We close the lid and refrigerate for a day, at least 16 hours, if you can't wait to taste the delicacy.
After a while, we open the jar, spread the herring on the herring. The lemon in the filling turns out to be tasteless, you can not eat it and throw it away. It fulfilled its main function - it gave the fish pulp a slight acidity, a lighter shade, and eliminated the specific herring smell.

Slightly pour the fish with aromatic vegetable oil, sprinkle with chopped green onions, or half rings of chopped white, pre-pickled onions. Such a herring appetizer will appeal even to those who do not eat this fish. It smells good and tastes original.

On a note

• Sometimes in this recipe, the lemon is replaced with a solution of vinegar or citric acid. But as a result of such a replacement, we will give fish meat only a slight sourness, and there will be no pleasant citrus aroma.
• In a similar way you can salt not only herring, but also herring, mackerel, pieces in a jar.
• If dry mustard seeds are not available, replace them with Dijon mustard.

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