| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
Jewish |
Non-, Categorized |
1 |
Servings |
INGREDIENTS
| 2 |
sm |
Or 1 big herring (male – with milt) |
| 75 |
ml |
White wine vinegar |
| 170 |
ml |
Sour cream |
| 1 |
ts |
Sugar |
| 1 |
|
Med-large onion; cut to rings. |
| 1 |
|
Bay leaf |
| 5 |
|
Pcs allspice |
INSTRUCTIONS
1. Clean fish, discarding heads, and inner parts. Put in cold water and
refrigerate for 8 hours or overnight. Change water once.
2. 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.
3. 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.
4. 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 Barak@BGUEE.bitnet
Posted to JEWISH-FOOD digest V97 #228 by Nancy Berry <nlberry@prodigy.net>
on Aug 09, 1997
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