Recipe proposed by l'Histoire de
Harengs marinés et mousse de betteraves - Restaurant l'Histoire de View Gallery 1 photo

Marinated herring and its beetroot mousse


Restaurant Saint-Omer L'histoire de... Recipe proposed by l'Histoire de



  1. Fry the chopped onions, garlic, sliced ​​carrots over low heat, pour vinegar, white wine, water, add thyme, bay leaf, salt pepper to your liking.

  2. Boil and pour over the herring fillets, and let cool and stand overnight.

  3. Mash the cooked beets to make a puree, add the seasoned whipped cream.