The very idea of eating raw, low-processed meat, according to cooking historians, belongs to nomads, Mongol-Tatars (by the way, some draw a direct analogy here with the name of the dish). Most likely, this seems to be true, but modern culinary science still considers this dish as a traditional Northern French. A herring tartare, in fact, can be attributed to Mediterranean cuisine. Well, try to cook?
Fish tartare
What is herring tartare? Undoubtedly, this is the most delicate dish, which is designed to satisfy the taste of those gourmets who do not really like the aromas and taste of raw meat (beef, veal, horse meat). An alternative in this case is salted, almost fresh herring (by the way, other types of fish can be capitalized).
In the recipe below, the herring fillet chopped in small pieces acts as a tartare. Plus eggs, apples and red onions - we also cut them into small cubes. Dressing can be made from sour cream, or from other ingredients. It should be noted that herring tartare is a universal appetizer: it is a portioned salad, a “blotch” on a sandwich, and minced meat for potatoes and eggs. Today we prepare this dish quickly and easily!
Herring tartare with potatoes. Ingredients
- Salted herring - fillet of 3 carcasses.
- Boiled eggs - 6 pieces.
- A couple of apples of sour varieties (green).
- Purple onions - 2-3 heads.
- Thicker sour cream - a glass.
To decorate the food we need green onions, dill. There will also be a little vinegar from apples, a kilogram of medium potatoes, salt, a mixture of peppers - to your liking.
Cooking
We simply cook herring tartare in potatoes:
- We cut the onion quite finely. In order for bitterness to leave him, so that he becomes not so sharp, we put him for 15 minutes in the marinade. For marinade, mix in equal parts 5% vinegar (apple) and cold water (preferably purified or boiled). Pour the chopped onion with this marinade.
- With apples, cut the skin, remove the cores and stalks. Cut the fruit pulp into small cubes.
- Hard-boiled eggs, finely chop.
- In the same way we cut the fish fillet. You can also pass it through a meat grinder, however, the remaining ingredients must be finely chopped, otherwise the herring tartare will turn out to be porridge-like or even liquid.
- We mix the eggs with the onion (we pour the marinade at the same time), add the herring fillet and apples to them.
- Add sour cream, mix. To taste, salt and pepper in moderation.
- Boil the potatoes until cooked whole, cool. In the upper hemisphere of the root with the help of a teaspoon we make a recess. We trim the bottom of the potato so that the structure with minced meat does not subsequently tilt.
- We fill potato boats with tartar mixture. Garnish with a green onion, red onion, dill sprigs. The festive dish is ready!
And by the way, this kind of dish is an excellent sandwich spread. And if you don’t have time to cook potatoes, then you can just spread tartar slices of “Borodinsky” (or other rye bread) - it turns out very tasty and beautiful!
Tartar Herring
If you fully trust the opinions of the chefs of restaurants, then in one of its incarnations, tartar is a very, very popular almost all over the world French sauce, which is served cold to a variety of dishes. Recipe classics include mayonnaise, lemon juice, capers and mustard, onions and gherkins. All these ingredients are ground (chopped or cut), mixed with mayonnaise. The process of making tartar sauce is simple and quick. And you can water (or serve in a separate container to dunk) with this mixture many meat and fish dishes. Including herring. To do this, you just need to cook the fillet of this fish, sprinkle with onion rings, pour tartar and serve as a cold snack on the table.