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Herring in creamy mustard sauce — instantly addictive!
Bashny.Net
There are things which over the years acquire some sort of semi-mystical aura. Especially those that come from childhood. When the bagels were delicious, the ice cream is icy cold, the watermelon soiled ears and the sun shone much nicer. Our childhood was spent in the lower reaches of the Volga river, in a small military town of Akhtubinsk.
Where in autumn in the streets of the lightest rolled tomato skins, dried and skativshiesya in the tube because it was overcooked tomatoes into tomato paste, which the boys on the street playing knucklebones, where the fair trade flavored melons young Kyrgyz who came on camels, where the watermelons eaten with a spoon and the sugar serdtsevinka, spring overflows of the Delta of the Volga and the Akhtuba, and where fishing is that you don't forget.
What's the fish!
Do you remember the room? This huge, gentle, amber herring, it is better that does not happen? She is one of those childhood memories incarnated in life now, and that is not addressed in a soap bubble. She is as beautiful as ever. And if to it to make a sauce from the old Soviet cookbook — you can take a trip back in time...
Room in creamy mustard sauce
200 g crease or fat salted herring
1 onion-shallots
1/2 tbsp lemon juice
100 g of sour cream
1 tsp grainy mustard
1/4 tsp freshly ground black pepper
salt
a sprig of dill
Shallots cut into rings, pour lemon juice and leave to marinate for 5-10 minutes. Then to pour lemon juice, add to the onions sour cream, black pepper, grainy mustard, salt and mix well.
Herring on a platter, pour up to half of the cream sauce, sprinkle with dill.
About the side dish and accompanying drink say it makes no sense?
And here's where you can purchase a room, I guess you could say. To find that herring is now not quite so simple — we were lucky, we saw her in the grocery market "Petrovsky", and pass by are unable.
Instantly addictive).
published
P. S. And remember, only by changing their consumption — together we change the world! © Join us at Facebook , Vkontakte, Odnoklassniki
Source: zveruska.livejournal.com/112315.html
Where in autumn in the streets of the lightest rolled tomato skins, dried and skativshiesya in the tube because it was overcooked tomatoes into tomato paste, which the boys on the street playing knucklebones, where the fair trade flavored melons young Kyrgyz who came on camels, where the watermelons eaten with a spoon and the sugar serdtsevinka, spring overflows of the Delta of the Volga and the Akhtuba, and where fishing is that you don't forget.
What's the fish!
Do you remember the room? This huge, gentle, amber herring, it is better that does not happen? She is one of those childhood memories incarnated in life now, and that is not addressed in a soap bubble. She is as beautiful as ever. And if to it to make a sauce from the old Soviet cookbook — you can take a trip back in time...
Room in creamy mustard sauce
200 g crease or fat salted herring
1 onion-shallots
1/2 tbsp lemon juice
100 g of sour cream
1 tsp grainy mustard
1/4 tsp freshly ground black pepper
salt
a sprig of dill
Shallots cut into rings, pour lemon juice and leave to marinate for 5-10 minutes. Then to pour lemon juice, add to the onions sour cream, black pepper, grainy mustard, salt and mix well.
Herring on a platter, pour up to half of the cream sauce, sprinkle with dill.
About the side dish and accompanying drink say it makes no sense?
And here's where you can purchase a room, I guess you could say. To find that herring is now not quite so simple — we were lucky, we saw her in the grocery market "Petrovsky", and pass by are unable.
Instantly addictive).
published
P. S. And remember, only by changing their consumption — together we change the world! © Join us at Facebook , Vkontakte, Odnoklassniki
Source: zveruska.livejournal.com/112315.html
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