{"id":3349,"date":"2012-11-15T15:47:04","date_gmt":"2012-11-15T21:47:04","guid":{"rendered":"https:\/\/www.draugas.org\/news\/?p=3349"},"modified":"2016-02-21T15:53:23","modified_gmt":"2016-02-21T21:53:23","slug":"fish-cant-have-kucios-without-it","status":"publish","type":"post","link":"https:\/\/www.draugas.org\/news\/fish-cant-have-kucios-without-it\/","title":{"rendered":"Fish \u2013 Can\u2019t have K\u016b\u010dios without it"},"content":{"rendered":"
\nFISH CROQUETTES<\/strong>
\n\u017euvies kotletai<\/em>
\n3 lbs. fish (bass. perch, whitefish, etc.) boned and skinned
\n\u00bd cup breadcrumbs
\n1 medium onion, grated
\n3 Tbsps. butter
\n2 eggs
\n\u00bd cup milk
\nSalt and pepper to taste
\nTo 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, add onion saut\u00e9ed in some of the butter. Add the eggs, milk, and salt and pepper to taste. Mix well. Form into croquettes, sprinkle with bread crumbs and fry in remaining hot butter. Fry on high heat to start, and lower the heat for the last part of the cooking process. Makes 8 to 10 servings.<\/p>\n

FISH WITH TOMATOES<\/strong>
\n\u017euvis pomidor\u0173 pada\u017ee<\/em><\/div>\n

\n2-3 lbs. cod or other firm white fish (haddock, halibut, perch, ortilapia)
\nFlour
\n2-3 medium onions, chopped
\n2 cans (15 oz.) tomato sauce
\n1 can (6 oz.) tomato paste
\n4-6 bay leaves
\n10-12 peppercorns
\nOil for frying
\nSalt and pepper
\nSugar to taste
\nCut the fish into 2-3 inch pieces. Mix flour with salt and pepper. Roll the fish in the flour mixture. Fry the fish in oil in a heavy skillet until browned, about 3-5 minutes each side. Remove the fish and drain on paper towels, then add to a bowl. Saut\u00e9 onions in fresh oil for 10 minutes. Mix together the tomato sauce and tomato paste and add to the onions. Also add the bay leaves, peppercorns, sugar and simmer for 20 minutes. Pour the onion\/tomato mixture over the fish and refrigerate.<\/p>\n

FISH CHOWDER<\/strong>
\n\u017euvies sriuba<\/em><\/div>\n

\n2 lbs. fish (bass, perch, whitefish, etc.)
\n2 qts. water
\n1 tsp. salt
\n2 bay leaves
\n3-4 peppercorns
\n2 onions
\n2 potatoes
\n1 carrot
\nButter for frying
\n1 cup sour cream
\nScale and clean whole fish. Place in
\nwater with salt, bay leaves, peppers, and 1 sliced onion. Boil till flesh separates from bones. Strain. To liquid add diced potatoes, carrot, and onion which has been lightly fried in butter. Boil until vegetables are done. Add cooked fish (separated from bones). Before serving, blend in the sour cream.<\/p>\n

HERRING WITH EGGS<\/strong>
\nSilk\u0117s su kiau\u0161iniais<\/em><\/div>\n

\n1 Tbsps. tomato paste
\n1 tsp. mustard
\nPepper
\nSugar
\n6 herring fillets, cleaned and boned
\n2 hard-boiled eggs, chopped
\nMushrooms for garnish
\nVinegar marinade (recipe follows)
\nMix tomato paste with mustard and chopped eggs. Add pepper and sugar to taste. Mix and spread on the inside of herring pieces. Roll up, put into a dish and pour in vinegar marinade. Keep covered in marinade in a refrigerator overnight. Discard spices used in marinade. Before serving, garnish marinated herring with egg sections and marinated mushrooms.
\nVinegar marinade:
\nSalt
\nSugar
\n2 bay leaves
\n5 cloves
\n12 peppercorns
\n1 medium onion, sliced
\n1 medium carrot, sliced
\n1 stalk celery, chopped
\n1 Tbsp. chopped parsley
\n2 cups boiling water
\n2 cups wine vinegar
\nPlace the salt, sugar, bay leaves, cloves, peppercorns, onion, carrot, parsley, and celery into boiling water. Cover the pot, and let simmer over low heat for 20-25 minutes. Add the vinegar, return to boil, and remove from heat immediately. Pour over herring.<\/p>\n

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

<\/div>\n
4 large herrings
\n1 cup vegetable oil
\n1 cup tomato ketchup
\n2 onions
\nBay leaves, and peppercorns to taste Soak herring in cold water for 24 hours. Skin and remove heads and bones. Cut each herring into 8 pieces. Peel and slice onions into rounds. Fry the onions in the oil until tender. Stir in the ketch- up and add salt, bay leaves and peppercorns to taste. Place the herring pieces in rows in a glass dish. Cover with the prepared sauce. Serve at room temperature or chilled. Please note: Herring fillets without skin and bones can be found at many food stores or ethnic delis, even some imported from Lithuania. Pickled her- ring sold in jars can also be used.<\/div>\n","protected":false},"excerpt":{"rendered":"

FISH CROQUETTES \u017euvies kotletai 3 lbs. fish (bass. perch, whitefish, etc.) boned and skinned \u00bd cup breadcrumbs 1 medium onion, grated 3 Tbsps. butter 2 eggs \u00bd cup milk Salt and pepper to taste To make boning easier, put the fish into hot water for a short time. This sets the flesh and makes it …<\/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-3349","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\/3349","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=3349"}],"version-history":[{"count":0,"href":"https:\/\/www.draugas.org\/news\/wp-json\/wp\/v2\/posts\/3349\/revisions"}],"wp:attachment":[{"href":"https:\/\/www.draugas.org\/news\/wp-json\/wp\/v2\/media?parent=3349"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.draugas.org\/news\/wp-json\/wp\/v2\/categories?post=3349"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.draugas.org\/news\/wp-json\/wp\/v2\/tags?post=3349"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}