How to make zrazas with herring stuffing?
Potato zrazas - a dish nourishing and tasty. The stuffing suits for them the most different. Usually zrazas are cooked with a meat or mushroom stuffing, but there are also exclusive options. Here we will also be engaged in one of such recipes. Let`s tell how to make potato zrazas with herring stuffing.
In the beginning we will prepare necessary ingredients. The most usual products will be necessary for you for preparation of potato zrazas with a stuffing:
• Potatoes - 1 kg.
• Fillet of one large fresh-salted herring.
• Egg - 1 piece
• Garlic - 1 clove.
• A bulb - 2 pieces
• Butter - 3 tablespoons.
• Flour - 2 tablespoons.
• Vegetable oil for frying of zrazas.
• Salt (hypertensive persons we ask not to be fond of salt).
These products which are always available at the thrifty hostess will be enough for you for preparation 6 - ti portions of potato zrazas with herring stuffing. So, we start. Preparation time of 40 minutes. Mark.
We clean potatoes and we boil to readiness. We merge water, having left at the bottom of a pan absolutely slightly - slightly. We knead potatoes in mashed potatoes. It is possible manually, but it is better to use the corresponding household appliances. We add egg, salt, 2 tablespoons of butter to mashed potatoes and everything is carefully mixed.
Small we chop fillet of a herring, previously having removed all remained small stones. We clean onions and garlic. We crush the last, and onions are cut in small cubes. We fry these vegetables during 5 - ti minutes in the remained warmed butter. To a stuffing of this to allow to cool down completely, and then to mix with a herring.
Then skatyvay balls of mashed potatoes of the size of a children`s cam also we form of them flat cakes. We put the prepared stuffing on the middle of everyone and we connect edges, having given to zrazas the form of pie. We roll in flour and we fry in vegetable oil from each party before formation of a ruddy crust.
There now, the recipe of preparation of potato zrazas with herring stuffing is tested. For repetition and record it is not necessary. In total it is very simple, well and it is tasty what there.
Taking an opportunity, I will tell how it is correct to clean and cut herring:
• At first we delete a tail and the head.
• We do a longitudinal section from the head to a tail on a paunch and we take out all interiors. To milk and caviar we separate - they are edible. It is desirable to wash out after this operation fish cold water.
• Then it is necessary to make a cut along ridge of herring, to pick up edge of a thin skin from the head and, having pulled towards a tail, to remove it from a carcass, at first on the one hand, and then with another.
• We divide herring into two fillet half. For this purpose a thumb of a hand we run with some effort along the made an incision ridge.
• It was necessary to remove ridge and the small stones which remained in meat.
If herring too salty, put fillet in a bowl and fill in with milk for 2 - 3 hours. Then merge milk, and rinse fillet.
As is correct to serve herring to a table
Cut it accurate small pieces, approximately 1 - 1,5 cm wide, and lay out them in a herring dish, having decorated with green onions or rings of napiform.
To a table herring can be served a la carte. For this purpose we cut black bread thin chunks, a shot glass we cut out circles, slightly we sprinkle them vegetable oil, and on everyone we spread on a piece of a herring, decorating with greens.
There is one more option of giving: on circles of potatoes boiled in a uniform. In this case between herring and potatoes it is desirable to lay couple of rings of red salad onions.