| 摘要 |
A method for cooking the Danube herring with potato and black olives includes disjointing the herring into fillet, removing bones, cutting into pieces. Prior to disjoining the Danube herring into fillet, removing bones and cutting into pieces brine is prepared, for which purpose water and salt are taken, the fresh eviscerated fish is salted in the brine and left in the brine for a day. cut potato are separately fried on a grill, of the Crimean onion, marinated in vinegar is supplemented, the potato is added to the herring decorating with black olives, lemon and greenery. |
