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Fresh herring forshmak (herring, sardines) with mushrooms
2 servings
Salt the fresh herring fillet, batch in flour and fry on both sides. Boil dry mushrooms until tender. Fry the onions and fresh tomatoes until soft, then add the chopped boiled mushrooms and fry lightly. Mix everything, pass through a meat grinder, pour in a thick sauce made from wheat flour toasted to a light yellow color (1 tbsp), mushroom broth and sour cream. Add egg yolks, salt, ground pepper, mix. Then pour in the whipped egg whites and gently stir. Put the prepared mass on a pan greased with fat and sprinkled with ground crumbs, level on top, grease with sour cream (1 tbsp) and bake in the oven. Cut the foreshmac into portions and pour over the melted butter before serving.
Salt the fresh herring fillet, batch in flour and fry on both sides. Boil dry mushrooms until tender. Fry the onions and fresh tomatoes until soft, then add the chopped boiled mushrooms and fry lightly. Mix everything, pass through a meat grinder, pour in a thick sauce made from wheat flour toasted to a light yellow color (1 tbsp), mushroom broth and sour cream. Add egg yolks, salt, ground pepper, mix. Then pour in the whipped egg whites and gently stir. Put the prepared mass on a pan greased with fat and sprinkled with ground crumbs, level on top, grease with sour cream (1 tbsp) and bake in the oven. Cut the foreshmac into portions and pour over the melted butter before serving.
herring - 600 g, vegetable oil - 3-4 tbsp. spoons, dried mushrooms - 3-4 pcs., onions - 3-4 pcs., eggs - 2 pcs., tomatoes - 2 pcs., wheat flour - 3 tbsp. spoons, sour cream - 3 tbsp. spoons, pepper to taste, salt to taste
