Norwegian herring with sweet potato and walnut
Sweet potato and walnuts are a delicious combination, and perfect for herring! 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 time30-40 min
Difficulty levelDifficult
Ingredients
Preparation
- Peel and cut the sweet potato into slices. Vacuum-seal with the curry, almond oil, salt and star anise. Cook in a cooking bag for 40 minutes at 85°C until done.
- Soak the walnuts in water overnight and drain. Blanch them in a little salted water and mix with the other ingredients in a blender until the mixture reaches 85°C. Allow to cool and pour into a squeeze bottle.
- Fillet the lemon, place the slices in maple syrup and collect the juice. Mix the other ingredients together and season.
- Arrange the lemon fillets on a plate and place the herring on top.
- Glaze the sweet potatoes in a pan, cut in half and place on top.
- Pipe on the cream and pour over the broth.
- Finish with mint.