Green herring in the style of grandma duck
Green herrings are (as you know?) Fresh, unsalted herring. On the seashore, they are still fried and eaten to their heart's content, but on the domestic front one often shies away from it.
For one, many are "nasty" about even handling a whole, unfiletated fish at all. On the other hand, they fear the "fragrance", which can not be avoided. On the other hand, it really helps to regard it as an adjunct to a delicious dish, and not, as usual, as a nuisance.
This sent: to work!
Green herrings are today usually offered as AOK goods (except, without a head). However, I prefer "the full fish", because I also used the possibly existing roe - fried a delicacy!
preparation
- The fish are, as far as necessary, scaled and gutted. Then you continue the "abdominal incision" to the tail root and then carefully remove the midbone, by the head (which is no longer there, hihi) with your thumb between backbone and back penetrates and carefully continue to the tail vorarbeitet.
- Press down with your fingers so that as little meat as possible remains on the bone. Then the fish can be opened and you get the so-called rag, which can now roast as usual: salt, turn into flour and then fry in plenty of hot oil from both sides brown.
- To taste fried potatoes and salad. Cold out of hand is not bad either.
- Of course you can fry the herring with a bone. But nice and slow, so they also durchgaren from the inside, they are then considerably thicker!
- The leftover herring, you can insert sour. But I do not do it anymore, because in the meantime the ready-to-eat preserves are so good that you can fall back on them.
The usual "Yuck" comments, I ask if possible to keep to yourself. Also indications of overfishing etc. are known in advance and bored.
