Herring tartare: easy cooking

2024 Author: Isabella Gilson | [email protected]. Last modified: 2023-12-17 03:14

The very idea of eating raw raw meat, according to culinary historians, belongs to nomads, the Mongol-Tatars (by the way, some draw a direct analogy with the name of the dish here). Most likely, this seems to be true, but modern culinary science still considers this dish as a traditional northern French one. And herring tartare, in fact, can be attributed to Mediterranean cuisine. Well, let's try to cook?

Fish tartare

What is herring tartare? Undoubtedly, this is the most delicate dish, which is designed to satisfy the taste of those gourmets who do not really like the aromas and tastes of raw meat (beef, veal, horse meat). The alternative in this case is slightly s alted, practically fresh herring (by the way, other types of fish can be credited).

In the version of the recipe below, the role of tartare is herring fillet, chopped into small pieces. Plus eggs, apples and red onions - we also cut them into small cubes. Refuelingcan be both from sour cream, and from other ingredients. It should be noted that herring tartare is a quite universal appetizer: it is a portioned salad, a “blotch” on a sandwich, and a mixture of minced meat for potatoes and eggs. Today we will cook this dish quickly and easily!

Herring tartare with potatoes. Ingredients

• S alted herring - 3 carcass fillets.
• Boiled eggs - 6 pieces.
• A couple of sour apples (green).
• Purple onion - 2-3 heads.
• Thicker sour cream - a glass.

To decorate the food, we need green onions, dill. Also, a little apple cider vinegar, a kilogram of medium potatoes, s alt, a mixture of peppers - to your taste will come to the court.

Cooking

Cooking herring tartare in potatoes is easy:

1. Cut the onion quite finely. So that bitterness leaves it, so that it becomes not so spicy, we put it in the marinade for 15 minutes. For the marinade, mix in equal parts 5% vinegar (apple) and cold water (preferably purified or boiled). Pour the chopped onion with this marinade.
2. Cut the skin off the apples, remove the cores and stalks. Cut the fruit pulp into small cubes.
3. Boil hard-boiled eggs, finely chop.
4. In the same way cut the fish fillet. You can pass it through a meat grinder, but the rest of the ingredients must be finely chopped, otherwise the herring tartare will turn out to be mushy or even liquid.
5. Mix eggs with onions (drain the marinade), add herring fillet to them andapples.
6. Add sour cream, mix. S alt and pepper to taste in moderation.
7. Boil potatoes until cooked whole, cool. In the upper hemisphere of the root crop, using a teaspoon, we make a recess. We trim the bottom of the potato so that the structure with minced meat does not subsequently lean.
8. Fill potato boats with tartare mixture. Decorate with a green onion, red onion, dill sprigs. The festive dish is ready!

And by the way, this kind of dish is an excellent sandwich spread. And if you don’t have time to boil potatoes, then you can simply spread pieces of Borodinsky (or other rye bread) with tartar - it turns out very tasty and beautiful!

Herring with tartar sauce

If you fully trust the opinions of restaurant chefs, then in one of its incarnations, tartare is a very, very popular French sauce almost all over the world, which is served cold with a variety of dishes. The classic recipe includes: mayonnaise, lemon juice, capers and mustard, onions and gherkins. All these ingredients are crushed (chopped or cut), mixed with mayonnaise. The process of making tartar sauce is simple and quick. And many meat and fish dishes can be watered (or served in a separate container to dip) with this mixture. Including herring. To do this, you just need to cook the fillet of this fish, sprinkle with onion rings, pour over tartare and serve as a cold appetizer on the table.