Herring Under a Fur Coat Danish Style
⏳ Time
3 hours + 2 hours
🥕 Ingredients
15
🍽️ Servings
15
Description
This recipe was shared by John Smith, a brand chef at American Bistro and an enthusiast of Nordic cuisine.
Ingredients
- Shallot - 17.6 oz
- Apple Cider Vinegar - 10 fl oz
- Water - 8 fl oz
- Sugar - 7.8 oz
- Parsley - 1 piece
- Beetroot - 2 lbs
- Potato - 17.6 oz
- Butter - 2.1 oz
- Whole egg - 1 piece
- Hard Cheese - 5.3 oz
- Olive Oil - 7 fl oz
- 20% Sour Cream - 21.2 oz
- Fresh Mushrooms - to taste
- Dill - 7.1 oz
- Salt - to taste
Step by Step guide
Step 1
Slice the shallots in half lengthwise and separate them into individual layers. Prepare the marinade by mixing apple cider vinegar, water, 200 grams of sugar, and 30 grams of salt; bring it to a boil and then let it cool. Pour the cold marinade over the shallots and let them sit for at least a day. This pickled shallot can be stored in the marinade for up to a year and pairs wonderfully with various dishes — for example, it can be added to meats, poultry (especially duck), and salads.
Step 2
Boil the beets for 1 to 1.5 hours (the time depends on the size of the roots). Do not add salt to the water. Grate the cooked beets. Then, strain them through cheesecloth or a fine sieve. Let the beets sit in the sieve for 2 hours to allow as much juice as possible to drain.
Step 3
Bring water to a boil, add a pinch of salt and a pinch of sugar. Cut the potatoes into arbitrary pieces to cook them faster. Then make a puree. To the boiled potatoes, add butter, quickly mix everything together, and pass it through a sieve until the potatoes cool down. You can sieve it a couple of times to make the puree even smoother. Once the potatoes become creamy, add an egg yolk, a little salt (if needed), and mix everything well with a spatula. Transfer the potato puree into a piping bag.
Step 4
Grate the cheese using a medium grater. Heat a skillet and place the grated cheese in portions of 10 grams, forming flat circles. Heat until the cheese begins to fry—it will sizzle and bubble.
Step 5
Spread a thin layer of mashed potatoes (about 40 grams per serving) over the melting cheese. Use a spatula to tidy the edges, ensuring the cheese doesn't extend beyond the potatoes. Keep on the heat for a minute, then transfer everything to an oven preheated to 180–374°F for 8–10 minutes. Allow to cool. The herring cushion is ready.
Step 6
Transfer the beetroot to a blender, add a pinch of sugar and 20 ml of olive oil (this is needed to give the mixture a glossy finish). Blend until the mixture resembles a smooth, vibrant cream. Pass the cream through a sieve to achieve an even more delicate texture. Then transfer everything into a piping bag.
Step 7
Remove the bones from the herring. Then trim the edges of the fillet (they are usually thinner and rougher) by about 1 mm on each side. Carefully peel off the skin. If it comes off easily, it’s another sign that the fish is fresh and has been properly marinated.
Step 8
Place a potato base with the cheese crust facing up on a plate. Fan out the herring, sliced thinly (about 100 grams per serving), on top. Add a few flakes of pickled onion (to taste) on top. Pipe a beautiful beetroot cream on top — about 40–50 grams per serving. Add sour cream, also about 40 grams per serving. You can place small drops of the cream on the herring and larger ones on the plate. Add thin slices of raw champignon mushrooms. Drizzle with green oil. To make this, blend dill with 200 ml of olive oil, 10 grams of salt, and 10 grams of sugar, then strain. You will need 10 ml of oil per serving. Garnish with dill. Ready!
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