Keep some watercress leaves aside for garnish. Blanch the rest and rinse under the tap. Mash with a dash of vegetable stock and heat over low heat. Soak gelatin leaves in water, squeeze and mix under the lukewarm preparation. Pour the preparation on the bottom of sombrero style dinner plates, half a centimeter thick and leave to set.
matties herring apple lemon gin red onion watercress vegetable stock radishes carrots
Belgian Cuisine

taste and tradition

Cut the red onion into rings and marinate in red wine until discolored. Cut the unpeeled apple into 2 millimeter thick sticks and marinate them in lemon gin. Cut the carrots lengthwise onto millimeter thin ribbons and marinate them in white balsamic vinegar. Blanch the halved radishes. Use a Parisian spoon to make balls from 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 buddies in 3 and discard the tailpiece. On the dinner plate: three pieces of herring along the edge of the green surface. Spoon a spoonful of vinaigrette over it. In addition, according to inspiration, the cucumber balls, carrot ribbons, apple sticks, radishes and on top of the red onion rings. Finish with the leaves of watercress.

matties herring with mustard-honey vinaigrette

Creative Cooking the fiery passion
cucumber gelatin red wine white balsamic vinegar curry powder mustard dill olive oil honey
Keep some watercress leaves aside for garnish. Blanch the rest and rinse under the tap. Mash with a dash of vegetable stock and heat over low heat. Soak gelatin leaves in water, squeeze and mix under the lukewarm preparation. Pour the preparation on the bottom of sombrero style dinner plates, half a centimeter thick and leave to set.
matties herring apple lemon gin red onion watercress vegetable stock radishes carrots
Creative Cooking the fiery passion menu privacy policy
Ingredients Directions
Cut the red onion into rings and marinate in red wine until discolored. Cut the unpeeled apple into 2 millimeter thick sticks and marinate them in lemon gin. Cut the carrots lengthwise onto millimeter thin ribbons and marinate them in white balsamic vinegar. Blanch the halved radishes. Use a Parisian spoon to make balls from 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 buddies in 3 and discard the tailpiece. On the dinner plate: three pieces of herring along the edge of the green surface. Spoon a spoonful of vinaigrette over it. In addition, according to inspiration, the cucumber balls, carrot ribbons, apple sticks, radishes and on top of the red onion rings. Finish with the leaves of watercress.
Belgian Cuisine taste and tradition

matties herring

with mustard-

honey vinaigrette

cucumber gelatin red wine white balsamic vinegar curry powder mustard dill olive oil honey