How to prepare fresh herring

To prepare the herring in mustard sauce clean 6 carcases fresh fish from viscera and scales, cut into pieces of medium size. In a pan melt 50 grams of butter, and one of the two plates, pour 200 grams of cold milk and dissolve in a teaspoon of salt. On a second plate pour 200 grams of flour. Pieces of herring soak in milk and then dip in flour and saute in pan on medium heat on both sides.

Prepared fish lay on a dish, in the pan where it was cooked, prepare the sauce. To do this, melt 60 grams of butter, add two tablespoons of flour and lightly brown, constantly breaking up clumps of flour. Pour 400 grams of water, sunflower to taste and add 1 teaspoon of mustard and the juice of half a lemon. Bring the sauce to a boil, stir well and pour over the fish.

Put out a herring with vegetables. This 4 fresh fish clean and remove the insides. Rinse and have into serving pieces. Four medium sized carrots grate on a coarse grater and cut into half rings one large onion. On a heated pan pour 50 grams of refined sunflower oil and extinguish in it the vegetables until soft.

Cover the bottom of utyatnitsu foil and alternate layers of fish and vegetables, prisypaya them with salt and pepper. Then pour in 100 grams of hot water, cover and place the roaster on fire. Simmer on low heat for an hour.

To bake fish in the oven, peel and cut into small pieces 5 large mushrooms. Chop one onion, greenery of parsley and chop the cubes of one boiled egg. All these ingredients mix. Two fish carcasses of medium size gut, and nafarshiruyte with the prepared stuffing.

Mix 50 grams of softened butter with one tablespoon of horseradish and spread the mixture on 2 sheet of foil. Put one fish carcass on each sheet, close tightly and place on a baking sheet. Bake for about 25 minutes at a temperature of 200oC.