Finnish Herring
Cut herring fillets into pieces. Make a marinade by mixing prepared horseradish, powdered sugar, vinegar, sliced onions, and oil. Soak the herring in the marinade for 3–4 hours.
Serve as an appetizer with hot boiled potatoes.
“Eye” Dish
Cut fillets into pieces, season with salt and pepper, coat them in flour, and dip them in batter. Fry the pieces, arranging them in a ring in a skillet. Crack an egg into the center and bake the skillet in the oven.
Serve the dish in the skillet, garnished with herbs.
For 300–400 grams of fish, use 2 eggs. For the batter, use 40 grams of milk, 1 egg, and 2 tablespoons of flour.
For frying, use a tablespoon each of oil and lard.
Fish Solyanka
Clean the fish (preferably nototenia), remove the skin, remove the bones, and cut into 3–5 pieces per serving. Use the scraps to make a strong broth. Sauté onions with tomato purée in butter. Peel the pickles, remove the seeds, and cut them into diamond shapes. Add the onion-and-tomato mixture, the pickles, capers, the fish, and spices to the boiling broth and cook for 5–10 minutes.
When serving, add olives and lemon slices to the solyanka.
