Rollmops is pickled herring rolled into rolls. You can wrap onions, carrots, gherkins, or all together in herring. Traditionally, the dish is prepared in many European cuisines. The snack received this name in the 19th century, when the fashion for pug dogs appeared in Germany: it was believed that the rolls vaguely resembled the faces of these dogs.
I have been interested in this snack for a very long time, but never found the time for it. I decided to practice before the upcoming holidays and pleased my family 100%. The family is delighted! And the snack is easy to prepare. I thank my friend Galina from Tikhoretsk for inspiration.
To prepare rollomps, prepare the products according to the list.
Pour water into a saucepan and add all the spices. Let the marinade simmer for a couple of minutes, then cool completely.
Cut the onion into half rings and the carrots into strips.
Heat the oil and fry the onions and carrots separately.
Peel the apple and cut into strips.
Remove the herring from the head and spine and remove the skin. You will get 2 fillets.
Then cut off the thick part of each fillet to create another layer.
Place some onion, carrots and apple on the thinner part of the fillet, everything to taste, but so that the roll can be rolled properly.
One herring makes 2 large rolls and 2 smaller ones. You can pin them together with toothpicks, but in my small container they didn’t unfold and kept their shape.
Pour the cooled marinade over the herring. Cover the container with the rolls with a lid and put it in the refrigerator for 4-5 hours. If you cook from frozen herring, then the appetizer must be kept in the marinade for at least a day.
When the appetizer is ready, you need to remove it from the marinade and cut it into discs with a sharp knife.
Serve delicious rollomps to the festive table. Can also be served as sandwiches.
Bon appetit!
At first, this appetizer hooked me with the name; I had never heard of it. But my beloved Wikipedia suggested that “Rollmops, role-pug - pickled herring, rolled into rolls. The rolls are held together with wooden sticks. Add gherkin or onion inside.
The dish is traditionally common in Germany, Latvia and other European cuisines.”
This appetizer seems to be served in rolls, but for us one roll is already a full meal, so I cut it into pieces. This may be blasphemy, so I'm sorry.
The recipe for this dish is taken from “Books about tasty and healthy food.”
These same rollomps eat straight rolls, i.e. you can marinate a lot of them, and then just take them out of the jar and place them on a plate. As I wrote above, we don’t eat that much, especially for a snack, so in the final photo you see the herring in pieces, and even then I prepared it from 200 grams of herring, so I only got two rollomps.
For 500 grams of herring:
- 2 tbsp. vegetable oil
- 1-2 pickled cucumbers
- 1 carrot
- 1 parsley root
- 1 onion
- 4-5 tbsp. vinegar 3%
- 1 bay leaf
- 3-5 peppercorns
- 1 glass of water
- sugar and salt to taste
Gut the herring, remove the skin and fillet it, carefully removing all the bones. You can see how to fillet herring
Remove the film from the milk and rub it well with a spoon or rub through a sieve. Fill with oil.
For the marinade pour water into a saucepan or saucepan, add vinegar, sugar, spices and chopped carrots, parsley root and onion. Boil and then cool it.
So far I have found only two ways to create rollomps.
First: As in the book, put a few slices of pickled cucumber and carrots from the marinade in the middle of each fillet. As I understand it, carrot circles and thin slices of cucumber should be placed in the middle along the entire length of the fillet.
Second: I had very small pickled cucumbers and using the first method the fillet simply wouldn’t curl, so on the narrow end, where the tail was before, I placed a slice of cucumber and a slice of carrot across it.
Roll the fillet into a “tight roll” and pin with a clean wooden pin or toothpick.
Place the rollomps in a glass jar.
Mix the milk with the marinade and pour the resulting mixture over the herring.
Cover the jar with parchment and seal. Keep in a cool place for 6-8 days.
I kept the herring for 6 days. After the allotted time has passed, remove the roller mops and place them on a plate. Or cut it, like we did. I really hope that rollpug lovers won’t ruin our karma for this.
By the way, the herring turned out excellent, Ilya Nikolaevich appreciated it.
Bon appetit!
Many people love fish dishes for their taste and beneficial substances found in fish. Therefore, a variety of dishes are prepared from different varieties of fish, which allow us to be satisfied and enjoy ourselves. One of the most delicious fish dishes can rightfully be called rollmops, which, despite the funny name, is a very tasty dish. At its core herring rollmops- Norwegian herring marinated according to a special recipe, which is served rolled into rolls with pieces of pickled vegetables.
How to cook rollmops
Unlike the currently fashionable Japanese sushi and rolls, when the fish is served raw, rollmops is a familiar one, which is also soaked in marinade. Therefore, herring fillet has a spicy taste and will appeal to many lovers of fish dishes. For rollomps, you can use both store-bought salted herring and fish salted at home. Even over-salted herring, after lying in the marinade for roller mops, will become less salty and more tasty. This fish dish is perfect for both dinner and lunch and is a delicious appetizer for main courses.
To prepare herring rollmops you will need the following products and ingredients:
- half a kilo of salted herring;
- half a glass of 3% vinegar;
- half a glass of water;
- one large onion;
- half a carrot;
- a couple of tablespoons of vegetable oil;
- one and a half spoons of sugar;
- black peppercorns, cinnamon, cloves and bay leaf.
Herring rollmops recipe
To begin with it is done marinade for rollomps, for which the onion is cut into thin half rings, and the carrots are cut either into strips or in the form of stars, which looks more beautiful. You can add bell peppers cut into strips to the marinade for rollomps - but this is not for everybody. Water is boiled and sugar is added to it, after which about five peppercorns, clove and cinnamon buds (also not for everyone) and a couple of laurel leaves are added to it. Then chopped vegetables are placed in the marinade and allowed to boil for fifteen minutes, then vinegar is added, the marinade is given time to boil and can be removed from the heat and cooled.
While the marinade for roller mops is cooling, you can fillet the herring, remove the bones from it and beat it a little with a hammer to make the fillet more tender. The fillet is laid out with the outer side down and lightly beaten with a kitchen hammer. In order to make the roller mops piquant, you can grease the inside of the fillet with chopped garlic mixed with vegetable oil. After this, vegetables taken from the cooled marinade are laid out, then the fish is rolled into a roll, which is stabbed with a wooden skewer or toothpick.
Twisted Rollpug rolls Place in a glass or enamel bowl, pour in the cooled marinade and place in the refrigerator. Herring takes on its original taste within 24 hours, but if you like more sour fish, you can let it sit in the marinade for longer. Having taken the roll mops rolls out of the dish, cut them into small pieces and place them on a dish. Next to the fish rolls, pickled vegetables are placed, which acquire an original and piquant taste.
Recipe rolepug:
Cut the onion into thin slices.
Peel the carrots and grate on a medium or fine grater.
Place a small saucepan with clean water (1 liter) on the stove for the marinade. Dissolve sugar and salt in water (you can adjust the amount of sugar and salt to your taste), add bay leaf, cloves, pepper and cinnamon.
Bring the marinade to a boil, add vegetable oil and vinegar.
Place the prepared vegetables into the boiling marinade and cook for about 3-5 minutes.
When the carrots become a little softer and the onions lose their bitterness, remove the vegetables with a slotted spoon and place them on a separate dish to cool. Remove the marinade from the stove and let it cool to 40-30 degrees (room temperature).
Wash the herring, remove the head and entrails, thoroughly remove the skin and cut into fillets, removing the spinal and all rib bones.
Lightly beat the herring fillet through a thick plastic bag (without disturbing the integrity of the piece). Add mayonnaise to cooled carrots and onions and stir. Place a small portion of vegetables on one end of the herring and wrap the fillet in a roll.
Secure a piece of herring with toothpicks. In the same way, form roller mops from the remaining pieces of herring.
Place the roller mops into a small, tall container and pour in the cooled marinade. Send to a cool place for at least a day, maximum for 3 days.
When serving, remove the toothpicks from the rolls, cut each roll into two equal halves, and garnish with herbs. Rollmops are ready!
Herring rollmops in Polish are twisted rolls of marinated fish. Carrots and onions are placed inside. This dish is popular among the peoples of the Baltic states, from where it spread to other countries. Fish rolls have become especially popular in Sweden, Denmark, Germany and Poland. Homemade pickled herring turns out much tastier than store-bought. Having purchased all the necessary ingredients, such a dish can be prepared in 1-2 hours.
Herring rollmops: recipe
Ingredients
Herring 2 pieces) Bulb onions 1 head Carrot 2 pieces) Mayonnaise 100 grams Refined vegetable oil 2 tbsp. Boiled water 300 milliliters Peppercorns 4 pieces) Carnation 2 branches Bay leaf 2 leaves Apple cider vinegar 1 tbsp. Salt 1 tsp
- Number of servings: 6
- Cooking time: 2 minutes
Herring rollmops: recipe, ingredients
Tired of eating semi-finished products? Make homemade fish rolls. Even those who are losing weight can eat them. Having mastered the recipe for herring rollmops, women will stop racking their brains about what to cook for their husbands for beer. The food goes well with this drink.
You will need:
- 2 Atlantic herring carcasses
- 1-2 small onions
- 2 medium sized carrots (peeled)
- 100-200 g mayonnaise (take olive)
- 2 tbsp. l. refined vegetable oil
To create a delicious marinade for fish you will need:
- 300-400 ml of boiled water;
- 1 tsp. granulated sugar;
- 4-5 black peppercorns;
- 2 large clove buds;
- bay leaf (you can take 2 pcs.);
- 1-1.5 tbsp. l. apple cider vinegar;
- 1 tsp. salt (for fresh or frozen herring).
How to cook herring rollmops in Polish?
Peel the carrots and onions. Take a cutting board.
- Place vegetables on it and cut them: carrots into longitudinal strips, and onions into medium half rings.
- Pour the required amount of water into the pan.
- Add peppercorns and clove buds, bay leaves, and a spoonful of granulated sugar.
Remember that at this stage you can add salt to the water if the herring is fresh or frozen.
- Cook the marinade over low heat for 10 minutes.
- Then carefully pour vinegar into the liquid and cook it for another 2-3 minutes.
- Now pass the marinade through a sieve containing the vegetables, draining all the water into a large glass.
Take herring carcasses and remove the skeleton from them. If possible, remove all the small bones from there.
- Divide the fillet into strips.
- Beat it with a wooden spoon.
- Lubricate the herring with vegetable oil.
- Now place a little carrot and onion on each fillet, adding a drop of mayonnaise.
- Roll everything into a roll and secure the result with a toothpick on top.
Place the finished roller pies in a glass container and fill with marinade.
- Place the dish in the refrigerator for about 1-2 days.
- After waiting the allotted time, remove the herring rolls and serve.
- If desired, they can be cut into several more pieces.
