Norwegian herring with gooseberries and savoy cabbage
Norwegian herring, gooseberries and cabbage - an interesting combination! A new dish in the "Herring re:invented" series by René Stein, featuring unusual flavours that allow the herring to shine in a whole new light.
Cooking time20 min
Difficulty levelDifficult
Ingredients
Preparation
- Cut the herring fillets into segments.
- Cut the gooseberries in half. Bring the port and maple syrup to the boil and season with salt. Cook the gooseberries in the stock for 2 minutes and season to taste.
- Clean, wash and spin dry the savoy cabbage. Fry in sunflower oil at 140°C, remove and season with salt. Sprinkle with Dukkah and leave to drain on a kitchen towel.
- Mix the sour cream with the vinegar and salt. Pour into a squeeze bottle.
- Layer the savoy cabbage alternately with the other ingredients and pour over the gooseberry stock.
- Add a little Dukkah for the perfect finishing touch.