Kashubian herring is a must-have on the Christmas Eve table. However, in this version they are slightly different – instead of the classic fish a la matias, add roasted herringthanks to which the meat will not fall apart despite hot sauce or vinegar. The whole thing is aromatic, expressive and very tomato-like. The light sweetness mixes perfectly with the spice of cayenne pepper and concentrate. You can prepare the dish in just 20 minutesand after 24 hours you will receive a unique dish, not only for Christmas Eve.
Ingredients:
- 400 g of roasted herring,
- 100 ml of water,
- 100 ml rapeseed oil,
- 2 onions,
- 50 g of tomato paste,
- 5 grains of allspice,
- 3 bay leaves,
- a spoon of sugar,
- a teaspoon of vinegar,
- 1/2 teaspoon of salt,
- 1/2 teaspoon of black pepper,
- 2 pinches of cayenne pepper.
How to do it:
Peel the onion and cut it into smaller cubes.
Pour the oil into a pot and heat it. Add the onion and fry it until soft and translucent. Add tomato paste, water, vinegar, allspice, bay leaves and sugar. Mix everything together until combined and cook for about 15 minutes, stirring occasionally. Season with salt, black pepper and cayenne. Remove and cool.
Place the herring in a bowl and pour tomato sauce over it. Mix lightly.
When the dish has cooled down completely, put it in the fridge, covered with food foil or aluminum foil. It’s best to serve it the next day, when the flavors have melded.
Store Kashubian herring in the refrigerator for up to 4-5 days, in an airtight container.
Source: Terazgotuje.pl
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