Set aside a few watercress leaves for the garnish. Blanch the
rest and rinse under the tap. Puree with a dash of vegetable
stock and heat over low heat. Soak gelatine sheets in water,
squeeze and mix into the lukewarm preparation. Pour the
preparation on the bottom of sombrero plates, half a
centimetre thick and leave to set.
ingredients - info
Cut the red onion into rings and marinate them in red wine
until they are colored. Cut the unpeeled apple into 2-
millimetre-thick sticks and marinate them in lemon jenever. Cut
the carrots lengthwise into millimetre-thin ribbons and
marinate them in white balsamic vinegar. Blanch the halved
radishes. With a Parisian spoon, turn balls out of a cucumber.
Make the vinaigrette: mix curry powder, mustard, chopped dill
with olive oil and a spoonful of honey to a homogeneous
substance. Cut the chumps into 3 and discard the tail.
On the plate: three pieces of herring along the edge on the
green surface. Spoon a spoonful of vinaigrette over them.
Next to it, according to inspiration, the cucumber balls, carrot
ribbons, apple sticks, radishes and on top the red onion rings.
Finish with the watercress leaves.
matties herring with mustard-honey vinaigrette
white balsamic vinegar