2016-12-15

Date: 15 12 2016

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Hello dear readers! Have any of you been to Holland? And what are your impressions? Not so long ago, my friend came from there, visiting her daughter, who married a two-meter Dutchman. Katerina enthusiastically talked about luxurious tulips, windmills and the special passion of the Dutch for herring. She spoke of her Dutch son-in-law only in superlatives. What a caring, handsome man he is, how dearly he loves his daughter. And he himself personally pickled the freshest herring for her. Not an individual of unclear gender frozen to an icy knock, but a fat, imposing herring-boy of a fantastically amber color. Dutch herring in a pretty jar - beauty!

Word by word, we came to the conclusion that it was time to drink tea "in a human way." That is, modestly taste the overseas herring (you also need to leave other friends) and drink it with a cup of hot tea. So that thirst after the Dutch herring does not torment. Well, we do not drink vodka, what can you do! The hostess (a connoisseur of the love lyrics of Rudaki and Firduosi, by the way), humming something under her breath, served the fish. And she could not resist, picked up a piece and sent it straight into the gently contoured mouth.

The spacious kitchen was filled with a short, capacious word capable of expressing the whole gamut of feelings of a Russian person - from delight to extreme amazement and anger. My eyebrows that flew up into the heavenly heights returned Katyusha the ability to speak more voluminously: “She is sweet!” Katya hissed in an ominous whisper and collapsed exhaustedly into a chair. we know how, but how about "candy"? Moreover, we will now consider how to “salt” sweet herring in Dutch style. Maybe you belong to those who say that it is insanely delicious?

Dutch herring recipe

Ingredients

• Two fillets of fatty frozen herring (not quite Dutch anymore, but where can I get fresh?).
• 1-2 small bright carrots.
• A quarter of a medium sized lemon.
• 4-5 peas of allspice.
• 5-6 peas of black pepper.
• 1 teaspoon mustard seeds (optional, my gag)
• A few sprigs of dill (optional, not in the original).
• 2-3 small bay leaves.
• 4-6 teaspoons of sugar.

Cooking technology

My remarks

• The recipe for "salting" herring according to the Dutch recipe is very simple. Take a little test to understand yours or not.

We clean the onion from the husk, wash it and cut into thin rings or half rings. Carrots are peeled, washed and rubbed on a coarse grater. Wash the lemon and cut into thin rings.

From a medium herring (weighing about 400 g), you will get about 400 g of finished Dutch herring. Based on this, we choose a jar or container in which we will cook herring. You can also take a half-liter jar, filling it not to the very top. We clean the herring and cut it into pieces, as you usually cut for food.

In a wide jar with a volume of 400 ml, like mine, you get 3 layers, and in a half-liter jar - 4. Therefore, we distribute the ingredients approximately like this: into 3 or 4 parts. At the bottom of a cleanly washed jar we put a couple of onion rings, covering the bottom with them. Add a couple of peas of allspice and black pepper, a little carrot (about 1/4), a bay leaf and a slice of lemon.

Lay out a layer of herring.

Mix salt and sugar in a small bowl.

Sprinkle the herring layer with 1/3 of the mixture of salt and sugar.

Next, repeat the layers, but do not put allspice. Cover the last layer of carrots with carrots and put a piece of lemon. Cover the jar with a lid or tightly tighten with cling film. We place a jar of herring in the refrigerator and hold for 2 days.

During this time, a sufficiently large amount of marinade will stand out. The herring is very tender and tasty.

We take out the herring and put it on the table along with onions, lemons and carrots - they also turn out to be very tasty.

Bon appetit!

Dutch salted herring

For Holland, herring is more than just a national dish. Accordingly, there are a lot of recipes for cooking herring in the country of canals and windmills. Including recipes for salting tender fatty fish.

I want to offer you one of the possible recipes for making Dutch salted herring. The recipe is quite popular and I have no hope of surprising you with some culinary delight. This is a good old recipe. Just incredible taste.

Yes, the herring is lightly salted. Some will even say that it is not salty at all. But I do not recommend increasing the amount of salt in the recipe - it is better to salt the finished product. So you definitely will not be mistaken and will not spoil the Dutch bouquet.

The herring will turn out lightly salted, very juicy and simply tender. It is important not to overdo it with lemon.

To cook herring in Dutch you will need:

• Fresh-frozen herring - 2 pcs.
• Onion - 2 bulbs
• Carrot - 1 pc.
• Lemon - ½ medium lemon
• Granulated sugar - 6 teaspoons
• Salt - 4 teaspoons
• Bay leaf - 10-12 pcs.
• Black pepper - 8-10 peas
• Rosemary - 4 sprigs (optional)

Cooking salted herring in Dutch style:

1. First, prepare two jars of 0.5 l - they need to be washed well and dried.
2. Defrost and dry herring. Remove the heads, remove the skin, cut out the fins and gills, remove the skin, remove the insides and the backbone with large bones, cut the herring into portions.
3. Lemon cut into thin slices.
4. Peel the onion and cut into rings.
5. Peel the carrots, cut into slices or grate on a coarse grater.
6. Pour the pepper into a hand grinder.
7. Mix salt and sugar.
8. Put a few onion rings, a couple of bay leaves, a slice of lemon on the bottom of each jar. On this pillow - a layer of pieces of herring. Sprinkle the herring with a mixture of salt and sugar, pepper.
9. On herring - a layer of onion, carrot, lemon, bay leaf. And again herring.
10. So lay out the layers to the very lid. The last layer is carrots, onions, lavrushka and a couple of sprigs of rosemary.
11. Close the jars with a tight lid and send everything in the refrigerator for 2-3 days. It is advisable to turn the jars over 2 times a day (put on the lid, and then on the bottom).
12. Before serving, you can add a little vegetable oil, salt if necessary.

Bon appetit!

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Take on board the Dutch herring recipe. These banks are emptying at a time! This fish is swept off the table first. I advise very much!

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Salted herring is almost the national pride of Holland. There they eat it for breakfast, lunch and dinner, and even have snacks with it between meals, as herring is sold at every turn, this is a kind of healthy fast food, and it is of considerable interest to tourists. Of particular value is the fish caught at the very beginning of the season, namely in May. Such herring is not large in size, but its meat is the most tender, and the bones are soft. Such fish is salted in a special way, right into the sea, and the first barrel is delivered personally to the Queen of the Netherlands. To try such a fish is a real success, but for this you have to go straight to Holland.

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If you are not planning such a trip in the near future, this is not a reason to deny yourself the pleasure of tasting a fragrant Dutch herring. Of course, this dish will not accurately reflect the taste of the original recipe used in the Netherlands, if only because the fish on our table was caught in a completely different sea. And yet it will be incredibly tasty! A certain amount of sugar in the recipe gives the herring a special tenderness, and the lemon completely eliminates the problem of small bones. Very little salt is used, so if you wish, you can salt the already prepared fish, focusing on your own preferences.

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Ingredients:

Fresh-frozen herring - 2 pcs.,
Onion - 2 pcs.,
Lemon - 0.5 pcs.,
Sugar - about 6 tsp,
Salt - 4 tsp,
Carrot - 1 pc.,
Bay leaf - 10-12 pcs.,
Black pepper - 8-10 peas (coarsely ground)

Output: two 0.5 l jars (4-6 servings)

Cooking:

Cut the lemon into thin circles.

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Three carrots on a coarse grater.

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Onion cut into rings.

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Peel the herring, remove the skin and cut

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We lay out the prepared products in layers in a jar: at the bottom - several rings of onion, bay leaf, a pinch of carrots, a slice of lemon, 0.5 tsp. sugar, a pinch of pepper and salt. Above - a layer of herring. Then more vegetables and spices.

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And so we alternate layers, periodically pressing down, until we get to the very top of the jar. Now close the lid and send it to the refrigerator. On the second or third day, the herring is ready. Herring prepared in this way is tender, sweet, juicy and very, very tasty. When serving, you can pour vegetable oil and lightly salt.

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Video: Dutch herring

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We will cook Dutch herring in a jar, because for a small amount of fish a glass jar is the most suitable container, and if it was cooking Dutch herring for some event with a decent number of people (corporate parties, weddings, anniversaries), then buckets and even barrels would be used.

History of cooking herring in the Dutch way

When did the Dutch ambassador appear for herring, accepted for today's cuisine of the CIS? We can recognize this from the Dutch calendar. The traditions of the Dutch herring festival oblige to hold this event on the first Saturday of June, at the time of delivery of the first herring of the new season to the port. Such a catch is special, because at the end of May the herring of this area reaches its ideal size, having worked up to 14% fat content.

"Flag Day" (Vlaggetjesdag) is the second name of the holiday, named after the decorated harbor of Scheveningen (Scheveningen) and the streets nearby. At the festival, the first seasonal salted fish, "hollandse niuwe", is eaten. This happens after the first herring ship enters the port, receiving a special cash bonus for this. Approximately five days before the holiday, upon the return of the "herring" fleet, the fish is gutted in a special way, and placed in barrels with a small amount of salt. The first barrel of selected herring, haringa, in the Dutch version, is intended for Queen Beatrix of the Netherlands. The ancient tradition of commemorating the beginning of a new fishing season involves the obligatory gift to the monarch of three buckets of fish, selected according to strict size and weight, fat content and salinity.

The second cask of this lightly salted delicacy is always put up at a special charity auction, where the price reached up to 30,000 euros. The rest of the herring is sold to everyone and shipped to mass herring banquets that take place throughout the Netherlands. You can eat real “maatjesharen” right in the open air by buying herring on a tray from sellers in national costumes. Right in front of you, the skin with scales will be torn off from the fish, the fish meat will be separated from the bones, so that you can immediately enjoy lightly salted fillets, to the sounds of orchestras, the neighing of horses in competitions and deafening shooting into the air from the most ancient weapons. The fish should be dipped in onions, head thrown back and, holding the herring by the tail, to send it straight into the mouth, seizing gray bread with appetite, washing it down with beer.

Both ordinary people and the beau monde take part in the holiday. And until the fifteenth century, herring was considered food not worthy of people from the upper classes. This was due to the unpleasant smell of rancid fish. Even King Louis IX, who was called a Saint, sent such herring as alms to the poor, monks and lepers. But somehow the Dutch fisherman Willem Jakob Bakels decided to remove the gills from the herring he caught before salting, which saved her from bitterness. He did this with one movement of the knife, after which he carefully placed the fish in barrels, evenly sprinkling it with salt. Everything happened directly at sea, and while the Bakels ship was sailing to the shore, the herring managed to salt out, surprising the fellow villagers with the delicious and fat content of the fish melting in the mouth.

Herring of this type began to be sold in large cities throughout Holland. And soon, Dutch-style salting of herring, thanks to resourceful Dutch merchants investing in the organization of the "herring fleet", gained worldwide popularity. The Dutch for a long time kept the secret of producing herring of this quality, securing a monopoly on the prices of the delicacy. Dutch herring was served at the tables of all the royal courts of Europe. And Emperor Charles V with his sister Mary, the Hungarian Queen, founded a new tradition among the crowned heads, lovers of delicious herring, visiting the grave of the respected Willem Jakob Bakels in 1556.

The first salting of herring according to Dutch recipes in Russia began to be practiced only in 1766, by decree of Empress Elizabeth Petrovna, who was taught to this delicacy by her father, Peter the Great. However, this technology did not take root in Solovki, where Pomors were trained by specialists from Holland, and Russian merchants continued to buy a large amount of salty delicacy abroad for a long time, from the same Dutch. Modern European cuisine offers to cook Dutch herring in many ways, including adding not only salt, but also sugar, aromatic roots, spices and citrus fruits. KhozOboz today will prepare a modern version of Dutch herring, a recipe in a jar, with the addition of lemon, carrots and spices.

Ingredients

• fresh-frozen herring - 2 pcs.;
• carrots - 1 pc.;
• onion - 1 pc.;
• lemon - ½ pc.;
• salt - 2 tsp;
• sugar - 2 tbsp. l.;
• bay leaf - 2 pcs.;
• black peppercorns - 6 pcs.;
• allspice peas - 4 pcs.

Cooking herring in Dutch with step by step photos

1. We cut the defrosted herring into a carcass without heads, prepare for salting in the Dutch way, in addition to fish, large carrots and onions, black and allspice, half a lemon, bay leaf, salt and sugar.
2. Remove the skin from the herring carcass.

   

3. We cut the fish into fillets without bones and cut into pieces.

   

4. We cut the carrot into circles, the onion into half rings, the lemon into slices.

   

5. In the prepared jar, lay out a layer of onion, bay leaf and two types of pepper.

   

6. The next layer is carrot circles.

   

7. Now it's the turn of the lemon slices.

   

8. On top of the lemon we place pieces of herring fillet.

   

9. Salt and add sugar.

   

10. Repeat the layers, laying the herring tightly. And we send a jar of Dutch salting to the refrigerator for three days. Periodically, the jar of fish must be shaken.

    

11. This is what a finished Dutch herring looks like. We beautifully serve all products in a herring box. Happy tasting a Dutch delicacy!

    

About the benefits of herring

Herring meat is a product containing a lot of protein, valuable trace elements, vitamins A, B, D, E. Herring has a high concentration of iodine, surpassing even beef. This fish is especially valued for its content of a powerful antioxidant - selenium, which reduces blood oxidation, and lecithin - a substance that restores damaged tissues and also promotes rejuvenation. The highest concentration of lecithin is observed in herring roe and milk.

Alternative cooking options for Dutch salted herring

You can add cloves and a mixture of four peppers instead of bay leaves and black pepper to pickling spices, and replace lemon with lime. Other flavor notes will be in herring with rosemary or juniper. Instead of carrots, you can add celery, parsnips or parsley root.

KhozOboz is sure that all lovers of salted fish will like the proposed detailed step-by-step recipe for cooking herring in Dutch style, which is easy to repeat at home. Cook with us. Try something new! Have a great gastronomic experience!