April 21, 2023

Not Your Mother's Herring


Not Your Mother's Herring
Dressed herring. Wikimedia Commons.

Herring under a fur coat, a revered and traditional Russian dish, is savored by the masses on both extraordinary and everyday occasions. In honor of the iconic delicacy, RIA Novosti reported how renowned chefs at Moscow's finest eateries have put their unique spin on the beloved fish dish.

Uley: Denis Korolkov's stove-smoked herring under a fur coat

Ingredients:
Boiled potatoes - 60g
Homemade mayonnaise - 50g
Boiled carrots - 30g
Herring fillet - 80g
Garlic - 2g
Black caviar - 5g
Red onion - 1g
Dill - 1g
Oil with herbs - 1g

For decoration:
Black caviar - 10g
Parsley, dill - 2g
Butter with herbs - 5g

Directions:
Place the chopped, boiled vegetables, herring, and egg into a glass jar in this sequence: potatoes, carrots, herring fillets, potatoes, herring fillets again, then beets. Separate each layer with a layer of mayonnaise.

Decorate with shredded egg in a pyramid shape, and pile caviar, dill, parsley, and green oil on top. Before serving, fill the jar with smoke from the stove and roll.

On a separate plate, make three canapés with the herring on buckwheat toast, decorating them with caviar, onions, and herbs.

Dizengoff/99: Viktor Sinelnikov's forshmak

Ingredients:
Herring fillet - 250g
Red onion - 50g
Apple - 200g
Butter - 70g
Eggs - 3
Mayonnaise - 70g

Directions:
Chop up the boiled eggs and dice the remaining ingredients. Combine everything with room-temperature butter.

For the mayonnaise, whisk an egg with mustard, salt, lemon juice, and vegetable oil. The mixture should turn thick. You can season it with olive oil, salt, and lemon juice to your liking.

Plate the mixture with a drizzle of olive oil and a sprinkle of green onions. Serve with slices of Borodinsky bread

Expedition: Yuri Sysoev's herring with warm potatoes and horseradish

Ingredients
Olyutorskaya herring - 4 pieces
Potato - 500g
Horseradish - 10g

For the brine:
Water - 2L
Sugar - 60g
Sea salt - 140g
Bay leaf - 3 leaves
Sweet pea pepper - 4 peppers
Cloves - 3 pieces
Cinnamon - to taste

Directions:
Rinse and dry the Olyutorskaya herring. Bring the water to a boil, and add all of the spices. Let it cool and then pour over the fish. Leave the dish in the refrigerator for five days.

Fillet the herring into chunks and serve with chopped horseradish and fresh, warm potatoes.

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