Pickled Herring with Parsnip Cream, White Radish and Apple Dashi
- COOK TIME: 1 Hour
- PREP TIME: 1 hour
- SERVES: 4
- 2 herring
- 150ml of white wine vinegar
- 200ml of water
- 100g of sugar
- 5g of coriander seeds
- 5g of fennel seeds
- 5g of dill, chopped, plus extra for garnish
- 1 carrot
- 25g of unsalted butter
- 500g of parsnip, peeled and finely sliced
- 200g of milk
- 200ml of vegetable nage
- 25g of kombu
- 50g of bonito flakes
- 300ml of apple juice
- 50ml of soy sauce
- 25ml of rice wine vinegar
- 4g of xanthan gum
- 1 Granny Smith apple, finely diced
- 1 knob of unsalted butter
- 100g of white radish, cut into fine rings
- 10g of borage flowers
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Recipe courtesy of Martin Wishart from www.greatbritishchefs.com
- To make the parsnip cream, heat the butter in a medium saucepan until melted. Season the parsnips and fry in the melted butter until translucent and breaking apart. Pour in the milk and continue to heat until the parsnips become tender.
- Allow the parsnip mixture to cool slightly, then purée in a blender. Taste and add more seasoning if necessary. Spoon into a piping bag and store until needed in a warm place; do not allow to cool.
- Next, make the apple dashi. Begin by cooking the vegetable nage and kombu together in a large saucepan over a medium heat. Monitor the liquid carefully and take it off the heat just before it comes to the boil. Stir in the bonito flakes and leave to infuse for 10 minutes. After this time, pour the liquid through a fine sieve to strain.
- Combine the dashi mixture with the apple juice and add the soya sauce and rice wine vinegar to season. Using a whisk, mix in the xanthan gum. Keep whisking until the mixture thickens, then set aside.
- Preheat the water bath to a temperature of 48⁰C.
- To make the pickling liquid for the herring, heat the vinegar, water, sugar, coriander seeds and fennel together in a saucepan until boiling, then take the pan off the heat and leave to cool. When the liquid has cooled completely, use a fine sieve to strain it.
- Chop the dill and cut the carrots into fine slices using a mandoline, then add both to the pickling liquid. Using a sharp knife, cut the herring into fillets and debone. Seal the fillets inside a large vacuum bag with the pickling mixture. Cook the bag in the water bath for 10 minutes.
- Once cooked, cut the herring fillets into pieces 3cm in length.
- To serve, begin by piping 3 small domes of parsnip cream onto each plate. Stack a piece of herring and a slice of pickled carrot on top of each dome. Fry the diced Granny Smith apple in butter and arrange a little on top of each stack. Spoon over some of the apple dashi and finish with a garnish of radish rings, borage flowers and sprigs of dill.