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"The first zucchini I ever saw I killed it with a hoe."--John Gould, Monstrous Depravity, 1963

Śledzie po prowansalsku - Provencal Herring Recipe

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This recipe for Śledzie po prowansalsku - Provencal Herring, by , is from VERICAST: BAKE THE WORLD A BETTER PLACE , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Wioleta Michaliszyn, Poland

Category:
Category:

Ingredients:  
Ingredients:  
3 solone filety śledziowe a’la matijas
3 ząbki czosnku
3 nieduże ogórki kiszone
1,5 łyżeczki ziół prowansalskich
Olej rzepakowy

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3 salted herring fillets a'la matijas
3 cloves of garlic
3 small pickled cucumbers
1.5 teaspoons of Provencal herbs
Rapeseed oil

Directions:
Directions:
Śledzie przełożyć do miski, zalać woda lub mlekiem.
Odstawić w chłodne miejsce na 3-4 godziny.
Wyjąć i odsączyć na ręczniku papierowym.
Pokroić na mniejsze kawałki.
Ogórki pokroić w kostkę.
Czosnek obrać i pokroić w plasterki.
Na dnie słoika lub szklanego naczynia ułożyć 1/3 śledzi, kilka plastrów czosnku, posypać 1/3 ogórków i oprószyć 1/3 ziół prowansalskich.
Postępować w ten sposób do wyczerpania składników. Ogórki powinny znaleźć się na górze. Zalać wszystko olejem rzepakowym i przechowywać w lodówce.

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Put the herring into a bowl, pour water or milk over it.
Set aside in a cool place for 3-4 hours.
Remove and drain on a paper towel.
Cut into smaller pieces.
Dice the cucumbers.
Peel the garlic and cut into slices.
At the bottom of the jar or glass dish, place 1/3 herring, a few slices of garlic, sprinkle 1/3 of the cucumbers and sprinkle 1/3 of the Provencal herbs.
Proceed in this way until the ingredients run out. Cucumbers should be on top. Pour everything over with rapeseed oil and refrigerate.

Personal Notes:
Personal Notes:
Note, this recipe was translated from Polish to English and may require tweaks or adjustments.

 

 

 

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