You will need
    • 1 fresh herring;
    • 1 potato (2 slices of stale bread and 100 grams milk);
    • clove of garlic;
    • 2 bulbs;
    • salt;
    • black pepper;
    • breadcrumbs;
    • vegetable oil;
    • greens;
    • boiled potatoes;
    • 1 carrot;
    • 1 tablespoon tomato paste;
    • 25 g of flour.
Wash and Eviscerate one large fresh herring. Cut her head, tail and fins, then put it on the table back over. Tap the carcass on top of a rolling pin and rasplatita, then with a force push range. You can then turn the fish belly and remove the spine from head to tail. You will only need to remove skin and small bones of fish remaining in the pulp.
Cut herring cut into pieces of small size, leave the meat also eggs or milt. Prepare the vegetables: wash and peel one large potato, onion and garlic. If desired, the potatoes can be replaced by two pieces of stale bread.
Scroll herring and vegetables through a meat grinder or chop in a blender. The resulting mixture pour ground black pepper and salt to taste, beat it raw egg and mix everything carefully. Ready-made stuffing, you must put it in the refrigerator for 1 hour.
Form patties from chilled meat, then roll them in breadcrumbs. Pour into the pan with sunflower oil and allow to warm herself properly. Try to throw in a fat piece of bread – if it Browns, you can start to fry the meatballs.
Put each portion into the hot oil using the spatula. First slightly tilt the pan and let the meatballs a little "drive" on the bottom of the pan, then they will not burn. Then fry each side for three minutes. Herring cutlets are ready, you can immediately serve with boiled potatoes and fresh greens.
Try to bake the fried meatballs, then they will become more tender and juicy to the taste. Place them in a baking dish, greased with vegetable oil.
Prepare the sauce: grate the carrots and slice the onion thin half-rings. Fry vegetables in vegetable oil, then add a tablespoon of tomato paste and a small amount of water.
In a separate pan calcinate 25 g of wheat flour, mix with cool boiled water and thicken the resulting slurry boiling sauce.
Cover the chicken and vegetable filling and bake in the oven at a temperature of 170-180 degrees for 20 minutes.