| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
Jewish |
Categorized, Non- |
1 |
Servings |
INGREDIENTS
| 2 |
|
Or 1 big herring, male – |
|
|
with milt |
| 75 |
|
White wine vinegar |
| 170 |
|
Sour cream |
| 1 |
t |
Sugar |
| 1 |
|
Med-large onion, cut to |
|
|
rings. |
| 1 |
|
Bay leaf |
| 5 |
|
Pcs allspice |
INSTRUCTIONS
Clean fish, discarding heads, and inner parts. Put in cold water and
refrigerate for 8 hours or overnight. Change water once. Remove skin
from fish, cut a slit along back to bone, and a second slit along the
inside to the bone. With both hands, slowly separate the fish to 2
fillets, discarding bone. Try to remove as many bones as you can.
Remove the membrane from the inner side. Cut the fillets to slices,
about 1 cm wide. Wash in cold water. Now, remove the membrane
surrounding the milt, and crush it to paste, adding sour cream, sugar
and some black pepper. Add slowly the vinegar, stirring. In a glass
jar, put alternate layers of herring, onions and pour in the sauce.
Add bay leaf and allspice. Keep refrigerated for 3 days at least, and
enjoy. Difficulty : easy. Precision : measure ingredients. Recipe
by: Dov Barak, Omer, Israel [email protected] Posted to JEWISH-FOOD
digest V97 #228 by Nancy Berry <[email protected]> on Aug 09, 1997
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