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Herring (herring, sardine) fresh fried with horseradish sauce
2 servings
Lower the herring fillet for 5 minutes in salt water (200 g of salt per 1 l of water), then remove, dry, batch in flour, fry on both sides until tender and cool. Put on a plate and pour horseradish sauce with grated boiled beetroot.
Lower the herring fillet for 5 minutes in salt water (200 g of salt per 1 l of water), then remove, dry, batch in flour, fry on both sides until tender and cool. Put on a plate and pour horseradish sauce with grated boiled beetroot.
herring - 600 g, wheat flour - 2 tbsp. spoons, vegetable oil - 2 tbsp. spoons, horseradish - 0.5 cups
