Herring rolls with beetroot filling

Description

Soaking herring in milk is a well-known culinary technique that makes herring less salty and more delicate in taste. You can also soak fish in white or red wine and various fruit juices.

Cooking

Step 1

Remove the heads and tails from the herring. With a small knife, make an incision along the abdomen, remove the insides. Rinse fish with cold water.

Step 2

Make an incision along the spine. From the side of the head, pick up a thin skin and remove it first from one side of the carcass, then from the other. Running your thumb along the incised backbone, divide each fish into two halves. Remove the spine and all costal bones.

Step 3

Put the fillet in a bowl and pour over the milk. Leave for 2-3 hours, then drain the milk and rinse the herring fillet with water.

Step 4

Peel the beets, grate on a coarse grater, pepper and season with oil. Cover with cling film and leave for 30 minutes.

Step 5

Peel the onion, finely chop. Heat vegetable oil in a frying pan and fry the onion in it, 2 minutes, immediately put on a plate. Peel and grate the apple on a coarse grater. Mix beetroot with onion and apple.

Step 6

Spread the resulting mixture in an even layer on each fillet. Roll into rolls. To keep the rolls in shape, secure them with wooden toothpicks. When serving, sprinkle each roll with a few drops of lemon juice. BTW Soaking herring in milk is a well-known culinary technique, thanks to which the herring becomes less salty and more delicate in taste. You can soak fish in white or red wine, as well as in various fruit juices, such as apple or cherry. Then the herring will acquire a light pleasant aftertaste of these products.