{"id":3134,"date":"2008-11-15T14:33:08","date_gmt":"2008-11-15T20:33:08","guid":{"rendered":"https:\/\/www.draugas.org\/news\/?p=3134"},"modified":"2016-02-17T15:37:47","modified_gmt":"2016-02-17T21:37:47","slug":"what-is-kucios-without-fish","status":"publish","type":"post","link":"https:\/\/www.draugas.org\/news\/what-is-kucios-without-fish\/","title":{"rendered":"What is K\u016b\u010dios without fish?"},"content":{"rendered":"

HERRING\u00a0 WITH\u00a0 MUSHROOMS<\/strong>
\nSilk\u0117s su\u00a0 grybais<\/em><\/p>\n

3 herrings
\n1\/2 lb.\u00a0 dried mushrooms
\n2 onions
\n2 Tbsps.\u00a0 cooking oil
\nSoak herrings overnight in cold water. Skin, fillet and slice. Boil mushrooms in water till soft; drain and slice fine. Slice onions, fry lightly in oil. Add mushrooms and dash of pepper. Cool. In serving dish place alternate layers of herring and mushrooms. Let stand several hours. Garnish with parsley or onions.<\/p>\n

HERRING\u00a0 FRIED\u00a0 IN\u00a0 DOUGH<\/strong>
\nTe\u0161loje\u00a0 keptos\u00a0 silk\u0117s<\/em><\/p>\n

6 herrings,\u00a0 boned and cleaned
\n2 eggs,\u00a0 separated
\n1\u00a0 Tbsp.\u00a0 sour cream
\n1 1\/2\u00a0 Tbsps. flour
\n5\u00a0 Tbsps.\u00a0 butter or oil for frying
\nSoak herrings about 24 hours, changing the water, so that they are not too salty. Cut herrings in half length\u00ad wise. Beat the egg yolks, add sour cream, flour, and beaten egg whites, mixing gently. Dip herring halves in the dough and fry on both sides in frying pan in butter or oil.<\/p>\n

HERRING\u00a0 WITH\u00a0 SOUR CREAM<\/strong>
\nSilk\u0117s su\u00a0 grietine<\/em><\/p>\n

6 herrings
\n4 onions
\n2 oz.\u00a0 butter or oil
\n2\u00a0 Tbsps. flour
\n1\u00a0 cup sour cream
\nDash pepper
\nPrepare herrings same way as in above recipe; remove bones, sprinkle with flour, sautee in the butter or oil. When done, sprinkle with pepper. Make a slit in the back of the fish before frying –\u00a0 this will prevent it from curling up. Slice the onions and sautee in butter or oil, stir in sour cream and heat. Pour over the fried herrings and serve with boiled potatoes. This herring dish is very tasty, but the herrings must be well soaked before frying.<\/p>\n

FISH\u00a0 BALLS\u00a0 IN\u00a0 ASPIC<\/strong>
\n\u017duvies\u00a0 kukuliai\u00a0 drebu\u010diuose<\/em><\/p>\n

2 lbs.\u00a0 any firm fish,\u00a0 boned
\n4\u00a0 Tbsps.\u00a0 bread crumbs
\n1\u00a0 medium onion, chopped
\n1\u00a0 Tbsp.\u00a0 olive oil
\n1\u00a0 Tbsp.\u00a0 butter
\n1 egg
\nSalt and pepper
\n3 cups light broth
\n1 envelope gelatin
\nGrind fish in a blender or food processor together with the bread crumbs and the chopped onion (which was first sauteed lightly in olive oil.) Add the butter and egg, along with salt and pepper to taste, and form the mixture into small balls. Boil them in the broth. Cool. Strain broth and add gelatin. Pour a little of the aspic mixture into bottom of a bowl and add the fish balls after the aspic layer becomes firm. Then add the rest of the broth and chill until firm. Unmold onto a platter before serving, and decorate with greens and vegetables.<\/p>\n

FISH\u00a0 CROQUETTES<\/strong>
\n\u017duvies\u00a0 maltiniai<\/em><\/p>\n

3 lbs. fish
\n2 oz.\u00a0 butter or oil
\n2 eggs
\n1\/2 cup bread crumbs
\n1\/2 cup milk
\n1 onion
\nBoth kinds o f pepper
\nSalt
\nSmall fish may also be used for croquettes, but all bones must be removed. Clean fish, remove bones and skin. To make boning easier, put the fish into hot water for a short time. This sets the flesh and makes it easier to remove the bones. Grind the fish together with the bread crumbs and onion sauteed in butter or oil. Add the eggs, pepper, and salt; mix well. Form into croquettes, sprinkle with bread crumbs and fry in hot fat. Lower the heat during last part of frying. Tomato, mushroom or sour cream sauce should be served with the croquettes.<\/p>\n

HERRING\u00a0 IN\u00a0 TOMATO\u00a0 SAUCE<\/strong>
\nSilk\u0117s\u00a0 pomidor\u0173\u00a0 pada\u017ee<\/em><\/p>\n

4 herrings
\n3 onions
\n1\/2 bottle tomato ketchup\u00a0 (diluted tomato sauce or paste can also be used)
\n2 bay leaves
\n1\/3 tsp.\u00a0 sugar
\nPepper to taste,\u00a0 if desired Cooking oil Soak herrings in cold water for 24 hours. Remove bones, cut each herring into four pieces. Dip in flour and fry lightly in oil.\u00a0 (If preferred, herring need not be fried; in that event, flour is not used.) Slice onions, fry in oil until tender; add tomato, bay leaves, pepper and sugar. Boil 5 minutes. Pour hot over herrings. Set in cool place over\u00ad night. Other fish (fresh) may be prepared in similar fashion.<\/p>\n","protected":false},"excerpt":{"rendered":"

HERRING\u00a0 WITH\u00a0 MUSHROOMS Silk\u0117s su\u00a0 grybais 3 herrings 1\/2 lb.\u00a0 dried mushrooms 2 onions 2 Tbsps.\u00a0 cooking oil Soak herrings overnight in cold water. Skin, fillet and slice. Boil mushrooms in water till soft; drain and slice fine. Slice onions, fry lightly in oil. Add mushrooms and dash of pepper. Cool. In serving dish place …<\/p>\n","protected":false},"author":3,"featured_media":0,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[65],"tags":[78,137],"class_list":["post-3134","post","type-post","status-publish","format-standard","","category-food-cooking","tag-lith-heritage","tag-siliunas-d"],"_links":{"self":[{"href":"https:\/\/www.draugas.org\/news\/wp-json\/wp\/v2\/posts\/3134","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.draugas.org\/news\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.draugas.org\/news\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.draugas.org\/news\/wp-json\/wp\/v2\/users\/3"}],"replies":[{"embeddable":true,"href":"https:\/\/www.draugas.org\/news\/wp-json\/wp\/v2\/comments?post=3134"}],"version-history":[{"count":0,"href":"https:\/\/www.draugas.org\/news\/wp-json\/wp\/v2\/posts\/3134\/revisions"}],"wp:attachment":[{"href":"https:\/\/www.draugas.org\/news\/wp-json\/wp\/v2\/media?parent=3134"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.draugas.org\/news\/wp-json\/wp\/v2\/categories?post=3134"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.draugas.org\/news\/wp-json\/wp\/v2\/tags?post=3134"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}