On Sat, 29 Jan 2005, Rodney Myrvaagnes wrote:
> On 29 Jan 2005 04:08:53 -0800, (EmmaG) wrote:
> The most difficult is the herring family, which has tiny forked bones.
> Shad, a large herring, is usually filleted and boned (by a highly paid
> pro) before you get it. Smaller herring are usually pickeled, which
> must dissolve the bones. They are delicious fresh, but hard to eat.
In Finland, where the fish of the herring family are plentiful, we have a
dish that usually throws off non-scandinavians; Herring steaks.
What you do is you sauté some finely chopped onions/challots and some
equally finely chopped (Talking 1/10 inch cubes here) bell
peppers/peppers/mushroom (Depending on your preference).
Take fillets of baltic herring (Gut the fish, cut off head and tail, and
spread. Do not separate the sides. The back bone is easy enough to take
out using scissors). Lay them down with the skin down, and season them
with just a little bit of salt and freshly ground black pepper. Put a
teaspoon or two of the sautéd mixture on every second one. Take the empty
fillets, and make like sandwiches.
Prepare a mixture of rye flour, salt, and freshly ground black pepper.
Take the sandwiches, and gently apply the micture to both sides. Cook on a
frying pan, with lots of butter (No self-respecting scandinavian uses
anything but butter here. No i-cant-believe-its-not-butter-lite here).
Both sides should be nice golden brown and relatively crispy.
Serve with mashed potatoes and gently mashed lingonberries. Be careful.
These things are addictive, and you can easily chow down 10 steaks when
you're not even starving!
-k