Herring in Dutch style. Step-by-step recipe in a jar with lemon, onion, carrots, salt and without at home. Photo

Publication in the group: Fish and seafood dishes

Cooking herring the Dutch way means placing it in a sweet and sour marinade, sometimes with the addition of various vegetables. The recipe usually suggests using fresh or lightly salted and pre-soaked fish. This herring has a soft and delicate taste. Traditionally, it is served as a snack or used to prepare various salads.

Step-by-step classic recipe in a jar

Dutch herring, the recipe for which involves adding a significant amount of sugar, has a unique taste. This sweetness counteracts the harshness of the vinegar, resulting in a very tender fish.

What ingredients will you need?

To make pickled herring according to the Dutch recipe, you need:

0.25 tbsp. kosher salt;
5 tbsp. filtered water;
0.5 kg of herring fillets;
2 tbsp. distilled vinegar or white wine;
0.25 tbsp. sugar sand;
1 tsp. mustard seeds;
2 tsp each whole black and allspice;
3 cloves and bay leaves;
1 lemon, thinly sliced;
1 red onion, thinly sliced.

Step-by-step cooking process

Classic herring in jars, marinated in Dutch, is prepared as follows:

It is necessary to heat 4 tbsp. water and dissolve the salt in it, then let this brine cool to room temperature.
When this happens, you should immerse the herring fillets in it and place them in the refrigerator overnight or for up to 24 hours.
After this time, you need to boil vinegar mixed with the remaining 1 tbsp. water, granulated sugar and all seasonings, and cook over low heat for 5 minutes, then turn off the stove and let it cool.
Next, you need to put the herring in glass jars along with chopped lemon and red onion and distribute the spices equally among each container.
After this, the contents of the jars must be filled with marinade, close the lid, and leave for at least a day. Ready pickled herring can be stored in the refrigerator for up to 1 month.

Herring marinated in Dutch style, prepared as follows: recipe with photo

-1-

First prepare all the vegetables and spices. Defrost the herring. Carefully remove the skins from the onion. And cut into thin half rings.

-2-

Peel the bright carrots. Cut into thin semicircles.

-3-

Wash the lemon. Scald with boiling water. Cut into thin slices. Remove the seeds.

-4-

Garlic. If you want spicier and piquant fish, add 2 cloves. For the light version, one is enough. Peel the garlic. Chop it into thin slices.

-5-

Has the herring defrosted? Then “put” a sweet smile on your face... And proceed to the most interesting stage of preparing Dutch pickled herring. Let's get our hands dirty. But not just like that, but with benefit. Cut off the head and tail of the fish. Remove the fins and spine. Remove and discard innards. Remove all small and large bones. Then cut the herring fillet into small beautiful pieces.

By the way, I suggest that irrepressible fans of salted fish try my recipe.

-6-

For complete happiness, an aromatic mixture of spices is not enough. Mix coarsely ground allspice with mustard powder. Add salt there too. Add sugar.

-7-

Place all this magnificent mess in a suitable container. Better - glass. An ordinary half-liter jar with a lid is perfect for preparing and storing Dutch marinated saddle.

Lay out the future deliciousness in layers in the following order:

Several onion half rings.
A pair of carrot semicircles.
A circle of lemon.
Two or three cloves of garlic.
Bay leaf (half or small whole).
A little aromatic mixture of spices, sugar and salt.
3-4 pieces of herring.

Repeat layers until all ingredients are gone. Or the jar won't be filled. At this stage, suppressing excessive salivation, I put the pickled herring in a jar in the refrigerator for a day or two. Do the same. After a few hours, juice will begin to release. You can shake the jar periodically to distribute it more evenly.

-8-

Remove the finished, well-marinated and salted herring from the jar. And arrange it picturesquely on a plate. Alternate with onions and carrots. Vegetables will also absorb aromas and share flavors with each other. Pour in vegetable oil.

Or place a few pieces on a slice of black bread. The incredibly delicious and infinitely appetizing sandwich is ready. The best snack in the world!

With lemon

Dutch herring, the recipe for which does not use vinegar, is made in small containers due to its short shelf life. Fish prepared using this method turns out juicy and sweetish.

What ingredients will you need?

To marinate herring with lemon without vinegar you will need (for 2 500 ml jars):

2 carcasses of fresh frozen herring, previously thawed;
2 onions;
half a lemon;
1 carrot;
6 tsp. sugar sand;
4 tsp. table salt;
10-12 bay leaves;
8-10 black peppercorns.

Step-by-step cooking process

Marinating herring with lemon is done as follows:

You need to cut the lemon into thin slices, chop the onion into rings, and grate the carrots on a coarse grater.
Next, you need to take 2 clean half-liter jars and distribute the components in them in layers: first place the onion rings and bay leaf, on them - a little carrot, a lemon slice, 0.5 tsp. granulated sugar, a pinch of salt, a few peppercorns, place pieces of fish fillet on top.
After this, it is necessary to alternate layers in a similar sequence, periodically pressing on the folded ingredients until the containers are filled to the top.
Then you should carefully close the lids and put the containers in the refrigerator.
On the second or third day, the herring is ready. To serve, you can season it with vegetable oil and add additional salt.

With onion

Dutch herring, the recipe for which includes an original complex marinade, can be eaten as an independent light dish. It is prepared in advance and then served in combination with boiled potatoes.

What ingredients will you need?

To prepare herring in a creamy onion marinade you will need:

8 herring fillets;
1 large onion;
3 tbsp. l. lemon juice;
2-3 apples (400 g);
1 tbsp. yogurt without additives;
1 tbsp. sour cream;
1 tbsp. + a little more cream (250 ml);
150 g pickled cucumbers;
salt;
peppercorns;
sugar.

Step-by-step cooking process

This unusual Dutch recipe for pickled herring is made like this:

You need to cut the onion in half and then chop it into half rings.
Place a pan of water on the stove and add 0.25 tsp. salt and boil.
Place the onion in boiling water and cook for 1-3 minutes, then remove it from the pan.
Next, you need to peel and cut the apples into small cubes, and cut the pickled cucumbers into slices.
In a separate large bowl, mix cream, yogurt and sour cream, add salt, lemon juice, sugar and peppercorns.
Add onion slices and apples to the resulting mixture and mix thoroughly.
Then you need to wash the herring and cut it into strips 2-3 cm wide, place it in the marinade and mix everything well.
Cover the container with all the ingredients with cling film and place it in the refrigerator for at least 12 hours.

With carrots

Dutch herring (the classic recipe with vinegar) can be mixed with numerous herbs and spices.

Herring in Dutch style. Recipe with carrots.

This snack is especially tasty when you add a large amount of carrots.

What ingredients will you need?

To prepare pickled herring with carrots and spices, you will need:

0.5 kg herring fillet without skin, lightly salted;
1.5 tbsp. filtered water, plus more for soaking fish;
0.75 tbsp. white distilled vinegar;
0.75 tbsp. granulated sugar;
15 whole allspice peas;
1 tsp. coriander seeds;
1 tbsp. l. black peppercorns;
2 tsp. yellow mustard seeds;
1 bay leaf;
0.25 tbsp. freshly squeezed lemon juice;
2 large sprigs of dill;
2 medium sized carrots, peeled and thinly sliced;
Half a medium red onion, thinly sliced.

Step-by-step cooking process

The process for preparing Dutch-style herring with carrots is as follows:

It is necessary to put the herring in a 2-3 liter container and fill it with water, leave it in the refrigerator overnight, changing the water once.
After this time, you need to mix 1.5 tbsp. water, vinegar, sugar, black pepper, allspice, mustard and coriander seeds and bay leaf in a medium-sized non-reactive saucepan, bring to a boil over medium heat, stirring occasionally.
Next, remove the container from the stove and cool the marinade to room temperature, then pour lemon juice into it.
The soaked herring fillets should be washed and dried, then cut crosswise into pieces 3-4 cm in size.
The prepared fish must be placed in a non-reactive dish or container with a tight-fitting lid, put dill, carrots and onions on top of it and pour the chilled marinade over everything.
Then you need to carefully close the container and refrigerate for at least 24 hours (up to 4 days).
To serve the appetizer, you need to remove the herring from the marinade along with carrots and onions.

History of cooking herring using the Dutch method

When did the Dutch ambassador for herring appear, adopted for today's CIS cuisine? We can find this out from the Dutch calendar. The traditions of the Dutch herring festival oblige this event to be held on the first Saturday in June, when the first herring of the new season is delivered to the port. This catch is special because at the end of May the herring in this area reaches its ideal size, reaching 14% fat.

“Flag Day” (Vlaggetjesdag) is the second name of the holiday, named after the decorated harbor of Scheveningen and the streets nearby. At the festival, the first salted fish of the season, Hollandse Nieuwe, is eaten. This happens after the first herring vessel enters the port, receiving a special cash bonus for this. About five days before the holiday, upon the return of the “herring” fleet, the fish is gutted in a special way and placed in barrels with a small amount of salt. The first barrel of selected herring, haringa, in the Dutch version, is intended for Queen Beatrix of the Netherlands. The ancient tradition of marking the beginning of a new fishing season involves a mandatory gift to the monarch of three buckets of fish, selected according to strict size and weight, fat content and salinity.

The second barrel of this lightly salted delicacy is always put up at a special charity auction, where the price reached 30 thousand euros. The rest of the herring is sold to everyone and shipped to mass herring banquets held throughout the Netherlands. You can eat real “maatjesharen” right in the open air, buying herring on a tray from sellers in national costumes. Right in front of you, the skin and scales of the fish will be torn off, the fish meat will be separated from the bones, so that you can immediately enjoy lightly salted fillets, to the sounds of orchestras, the neighing of horses in competitions and deafening shooting into the air from the most ancient weapons. The fish should be dipped in the onion, throwing its head up and holding the herring by the tail to put it straight into the mouth, eating with gusto gray bread, washing it down with beer.

Both ordinary people and the elite take part in the holiday. And until the fifteenth century, herring was considered food unworthy of people from the upper classes. This was due to the unpleasant smell of rancid fish. Even King Louis IX, who was named a Saint, sent such herring as alms to beggars, monks and lepers. But one day, the Dutch fisherman Willem Jacob Beukels decided to remove the gills from the herring he caught before salting, which saved it from bitterness. He did this with one movement of the knife, after which he carefully placed the fish in barrels, evenly sprinkling it with salt. Everything happened directly at sea, and while Bakels’s ship was heading to the shore, the herring managed to salt out, surprising the villagers upon arrival with the deliciousness and fattyness of the fish, melting in the mouth.

Herring of this type began to be sold in large cities throughout Holland. And soon, Dutch-style pickling of herring, thanks to resourceful Dutch merchants who invested in organizing a “herring fleet,” gained worldwide popularity. The Dutch have long kept the secret of producing herring of such quality, ensuring themselves a monopoly on prices for the delicacy. Dutch herring was served at the tables of all the royal courts of Europe. And Emperor Charles V and his sister Mary, the Hungarian queen, founded a new tradition among crowned heads, lovers of delicious herring, by visiting the grave of the respected Willem Jacob Beukels in 1556.

The first salting of herring according to Dutch recipes began to be practiced in Russia only in 1766, by decree of Empress Elizabeth Petrovna, who was introduced to this delicacy by her father, Peter the Great. However, this technology did not take root in Solovki, where Pomors were trained by specialists from Holland, and Russian merchants continued for a long time to purchase large quantities of the salty delicacy abroad, from the same Dutch. Modern European cuisine suggests preparing Dutch herring in different ways, including adding not only salt, but also sugar, aromatic roots, spices and citrus fruits. Today KhozOboz will prepare a modern version of Dutch-style herring, a recipe in a jar, with the addition of lemon, carrots and spices.

With salt and red onion

Dutch herring recipes in most cases are designed to use raw fish, but you can take already salted fish, adding a marinade with bright spices to its taste.

And if you put the herring in a transparent jar, the snack will turn out to be not only appetizing, but also very beautiful.

What ingredients will you need?

To marinate lightly salted fish with red onions, you will need:

350 g lightly salted herring, fillet;
0.5 tbsp. l. filtered water;
2 tbsp. l. sugar sand;
0.3 tbsp. white wine vinegar;
2 large red onions;
1 carrot, small size;
2 bay leaves;
0.5 tsp. mustard seeds;
0.5 tsp each whole black and allspice;
fine salt.

Step-by-step cooking process

To marinate herring in a spicy marinade, you will need to follow these steps:

You need to soak the fish in filtered water for several hours, then dry it and cut it into pieces 2 cm wide.
The peeled carrots should be cut into small strips, the onion should be chopped into half rings, the lemon along with the peel should be cut into thin slices.
Next, you need to boil water with granulated sugar, pour in vinegar and immediately stop heating.
Then you need to place the carrots and seasonings in the not cooled marinade.
First place a bay leaf in the prepared jar, a layer of skinned herring on it, a slice of lemon and a little onion on top of it.
All folded components must be filled with marinade, and then all layers indicated in the previous step must be repeated until the container is full.
There should be a bay leaf and a lemon slice on top.
The filled container must be covered with a lid and placed in the cold for 2-3 days, and then the pickled herring will be ready and can be stored for up to a month.

What is the secret of this delicious fish?

Dutch herring turns out to be unusually tasty and interesting, but some may be put off by its unusual sweetish taste. However, this is precisely its unforgettable feature. In addition, the finished fish can be lightly salted. If you don’t like sugar, then you can do without it, then the taste of the finished fish will be slightly different.

By the way, lightly salted herring is extremely beneficial for health. This fish contains a large amount of omega fatty acids, vitamins and microelements (selenium, B12, phosphorus and potassium, iodine). Lightly salted herring brings more benefits to the human body than traditional salted fish.

This dish should be consumed as rarely as possible, especially for those people who suffer from kidney disease.

To learn how to cook Dutch herring, watch the video below.

Without salt

The complexity of this recipe lies in the fact that it requires freshly caught or freshly frozen herring, and not salted.

The main taste of the fish is given by a sweet and sour marinade with the aroma of cloves.

What ingredients will you need?

To marinate herring in Dutch without salt you need:

6 small herring carcasses;
0.5 tbsp. Sahara;
1 tbsp. white vinegar;
1 large onion, chopped;
1 thinly sliced lemon (optional);
2 clove buds;
6 allspice peas;
4 bay leaves.

Step-by-step cooking process

Cooking herring in sweet and sour marinade is as follows:

It is necessary to clean the fish carcasses, remove the heads and entrails, cut out and reserve the milt and caviar, then rinse well and leave in cold water for several hours.
Then you need to rub the milk and caviar through a sieve and mix with 1 tbsp. l. sugar and a few tbsp. l. vinegar.
Place layers of herring, onion, lemon slices, cloves, pepper and bay leaves in a clean jar, add the caviar mixture, pour the remaining vinegar over everything and add the desired amount of sugar (to taste).
Next, you need to close the container and refrigerate for at least 4 days.

How to clean herring

Thawed herring should first be cleaned of its entrails, then rinsed well with cold running water. For this dish, medium-sized herring is suitable, preferably a fresh catch. If caviar is found in it, then you can also salt it. Then you need to dry the fish with a paper towel and start cutting.

First, the head is cut off, placing the knife blade at an angle. Next to the small fin you need to cut on one side, and then in the same way on the other.
After this, you need to make a small cut near the tail and carefully remove the skin from both sides. If the fish is slightly frozen, it will be easier to do this.
Then you need to fillet the fish. Use a sharp knife to run along the ridge and remove one half. After this, you need to pull out the spinal bone and clear both halves of large and medium-sized bones. Small bones do not need to be removed; they will become soft after salting. After this, the fillet can be cut into portions.

Marinated with whey

In addition to vinegar and lemon juice, whey can also be an active component of the marinade. This herring turns out to be very tender and not at all sour.

What ingredients will you need?

To fill a 1 liter jar you need:

500 g fresh herring fillet;
several sprigs of dill;
0.5 tsp. coriander seeds;
1 tsp. ground pepper;
2 bay leaves;
1 small onion (any color);
0.25 tbsp. serums;
brine in the proportion of 2 tsp. salt for 1 tbsp. water.

Additional Additives:

dried chili peppers or pepper flakes;
chopped dill leaves.

Step-by-step cooking process

To marinate herring in whey Dutch style, you will need to follow these steps:

You need to collect all the dry ingredients and put them in a jar.
Place the herring fillet on top as tightly as possible and pour in the whey.
Then you need to pour in the brine in the amount necessary to fill the jar almost to the brim.
Next, you should take a small glass container with water and place it on the top of the jar as a press so that the herring cannot float in the marinade.
After this, the container must be covered with a napkin or towel on top and placed in a dark place for 24 hours.
After this time, the press must be removed, the jar must be closed with a lid and placed in the refrigerator.
Read also: Dorado in a frying pan. Various recipes for dorado in a frying pan, on the grill, in the oven. Dorado stuffed with vegetables
At this stage, the herring is ready to eat and can be stored in the refrigerator for about two weeks.

With cider and orange zest

Often, herring is pickled in too acidic distilled vinegar, which destroys its oily juiciness and delicate taste. This recipe uses a marinade based on apple cider vinegar and natural cider, which is softer and sweeter.

What ingredients will you need?

To prepare Dutch herring in this marinade, you need:

fillet from 6 large herring carcasses;
60 g salt;
500 ml apple cider vinegar;
250 ml cider;
12 allspice peas;
12 black peppercorns;
6 bay leaves;
1 tbsp. l. light brown sugar;
1 tsp. mustard;
zest of 1 large orange, cut into wide strips without the white pith;
1 small onion (red or white), very thinly sliced.

Step-by-step cooking process

To prepare pickled herring in cider and apple cider vinegar, you will need to do the following:

You need to check the herring fillets for the presence of pin bones and remove them if necessary.
Then you need to dissolve the salt in 500 ml of cold water to get a brine, and put the herring in it, leave for 2-3 hours.
At this time, you should prepare the marinade. To do this, you need to put all the remaining ingredients in a saucepan, slowly bring to a boil and boil for 1 minute, then leave to cool.
Next, you need to drain the brine from the herring, dry the fish with kitchen towels and divide equally into 3 500 ml jars.
Pour the marinade over the herring, making sure that each container contains approximately equal amounts of spices and zest.

Then you should close the jars with lids and place them in the refrigerator, storing for at least three days before use.

History of the dish

Dutch-style herring in a jar was prepared for the first time, of course, in Holland; it is to this country that we owe the recipe for marinating fresh fish. Although similar technologies are used today in all Scandinavian countries - Norway, Ireland, Sweden, Iceland, as well as in Canada and North America.

It was precisely because of the need to preserve freshly caught herring that they came up with a way to preserve fish using sugar as part of the filling - pickling. The history of marinating fish goes back to the time of our era. For such processing of fish, ancient people used products available in their region: Holland, England, Norway - onions; Spain and Portugal are lemons. This simple and original dish is a bright representative of the most widespread modern European cuisine in the world. Dutch herring is one of the symbols of Holland and an authentic and important part of Dutch cuisine.

With juniper

This is a slightly unconventional recipe for Dutch-style pickled herring using juniper berries. They give the snack a unique intense aroma.

What ingredients will you need?

For this recipe you need:

1 kg of fresh herring fillet, cut into pieces;
200 ml distilled white vinegar;
1 tbsp. l. salt;
100 g sugar;
2 small red onions, finely chopped;
2 carrots, finely chopped;
3 bay leaves;
15 white peppercorns;
10 juniper berries.

Step-by-step cooking recipe

To prepare herring in a spicy marinade, you will need the following:

It is necessary to place the herring fillet in a mixture of 500 ml of water, 100 ml of vinegar and 1 tbsp. l. salt and leave in the refrigerator for 4-5 hours, then drain thoroughly.
The remaining ingredients need to be mixed in a saucepan with 500 ml of water, boil and stir to dissolve the sugar, then cool completely.
After this, you should put the herring in jars, pour in the marinade and close the lids, marinate in the refrigerator overnight or, ideally, for at least 24 hours.

With leeks

This pickled herring recipe is an excellent base for other appetizer variations. In fact, you can add any flavorings to the fish (citrus fruits, herbs, spices, etc.).

What ingredients will you need?

For the basic version of pickled herring with leeks you will need:

500 lightly salted herring fillets;
1 small leek, finely chopped;
3 tbsp. l. sweet mustard;
1 tbsp. l. Dijon mustard;
2 tbsp. l. white wine vinegar;
2 tbsp. l. rapeseed oil;
3 tbsp. l. powdered sugar;
1 tbsp. l. caraway;
4 tbsp. l. chopped dill, optional.

Step-by-step cooking process

To prepare Dutch-style herring with leeks, you will need to do the following:

In a large bowl, mix all the ingredients for the marinade, except cumin and dill, dilute the mixture with a few tbsp. l. water and season with salt and white pepper.
Then put lightly salted herring, caraway seeds and dill in it, and leave to marinate for another 24 hours before serving.

How to choose a good herring

This is an important stage on which the final result and taste of the finished dish depend, so you need to approach the choice of fish with all responsibility. High-quality fish is frozen immediately after catching, therefore it has a number of characteristic features:

the carcass remains smooth, without kinks or bends, the skin remains intact, there are no scratches, the color is silver, darker at the back, almost black, without yellow, brown or rusty spots, the eyes around the pupils are light, not cloudy and not cloudy.

Another important sign of a high-quality herring is a thick, wide back, and the thicker it is, the tastier the fish will be when finished. This is due to the fact that it is in this area that the bulk of the fat accumulated before spring spawning accumulates. Schools of herring poached at other times of the year have skinny backs, low fat reserves, and minimal health-promoting minerals. Such fish may cost much less, but its quality remains the lowest. Most often, such specimens are cut into small pieces, filled with vegetable oil, flavored with aromatic spices and used to prepare pressserves, so it is better to avoid such products - they do not contain useful elements, but there are plenty of preservatives.

Delicious, homemade Dutch-style herring is better and tastier than any store-bought products. Try this recipe once and it will become your favorite forever! This wonderful herring can be served for the New Year.

Have a nice day and bon appetit))

Useful tips and tricks

Often the sour taste of vinegar changes the delicate texture of the herring for the worse. Adding spices, sugar and onions brings balance and improves the taste of the product. However, it is advisable to replace white table vinegar with less concentrated, natural varieties or other products containing acid.

Types of natural vinegar (strength no more than 6%)	Possible substitutes for vinegar in marinade
apple	natural cider
rice	lemon juice
white wine	lemon acid
malt	serum
red wine	natural yogurt
balsamic	sour cream
grape	cranberry juice

Most recipes for pickled herring suggest lightly salting it first. This is an important step because the salt helps draw extra moisture out of the fish and maintain its texture. If you pour marinade over fresh fish, you will need to eat it as quickly as possible. When stored for a long time, it becomes soft and slippery when pickled.

Other tips for cooking herring the Dutch way include the following:

When preparing brine, you need to boil water with salt and stir until all the crystals dissolve. After this, it must be cooled without fail.
For marinating, you can use not only fillets, but also simply pieces of fish carcass. To do this, you should first rinse and clean them.
During salting, the herring and brine must be chilled. It is necessary to fill the fish with saline solution and refrigerate for several hours or overnight.
The marinade can be prepared at any time while the herring is being salted. To do this, mix all the ingredients used in a saucepan and heat to a boil over very low heat. This allows the flavors to develop better. Then the marinade must be cooled.
Despite the proportions of ingredients indicated in the recipe, it is advisable to follow your own preferences by adding more or less vinegar or sugar. Adding more sugar will make the marinade sweet and spicy, while adding more vinegar will make it sour and tart.
You can pickle herring in combination with many vegetables. Classic additions are onions and carrots, but recipes are not limited to them.

Depending on the recipe used, Dutch herring can be consumed 1-3 days after being marinated. It is not advisable to try it earlier than indicated in the instructions for preparing the snack.