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Marinated herring and its beetroot mousse

Harengs marinés et mousse de betteraves - Restaurant l'Histoire de
Description

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

Ingredients
  • 12 Fresh herring fillets
  • 2 Onions
  • 2 Cloves of garlic
  • 1 Carrot
  • 1 stick Thyme & Laurel
  • 1 drop Guérande salt & peppercorns
  • 150 milligrams White wine
  • 150 milligrams White vinegar
  • 150 milligrams Water
  • 250 grams Cooked beets
  • 150 milligrams Liquid cream
  • Watercress or lamb’s lettuce leaves (dressage)
Preparation
  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.