Sous vide pickled herring with parsnip cream, white radish and apple dashi
Item 1 of 1
- medium
- 4
- 60 minutes
This sous vide pickled herring recipe by Martin Wishart makes a light, elegant seafood starter, perfect if you're looking for something a little different from the usual salmon or scallops. The dish is dressed in a stunning dashi, a type of Japanese broth made from kombu and bonito flakes. Any leftover dashi from the recipe can be frozen and used at a later date – try mixing in miso, vegetables and tofu to make a healthy and comforting soup.
First published in 2015
Ingredients
Metric
Imperial
Pickled herring
- 2 herring
- 150ml of white wine vinegar
- 200ml of water
- 100g of sugar
- 5g of coriander seeds
- 5g of fennel seeds
- 5g of dill, chopped, plus extra for garnish
- 1 carrot
Parsnip cream
- 25g of unsalted butter
- 500g of parsnip, peeled and finely sliced
- 200g of milk
- salt
- pepper
Apple dashi
- 200ml of vegetable nage
- 25g of kombu
- 50g of bonito flakes
- 300ml of apple juice
- 50ml of soy sauce
- 25ml of rice wine vinegar
- 4g of xanthan gum
Garnish
- 1 Granny Smith apple, finely diced
- 1 knob of unsalted butter
- 100g of white radish, cut into fine rings
- 10g of borage flowers
SAVE RECIPE
Equipment
- Water bath
- Chamber sealer
- Vacuum bags
Method
1
Begin by making the parsnip cream. Melt the butter in a medium saucepan and add the parsnips, seasoning well. Cook until the parsnips break down and turn translucent, then add the milk and cook until the parsnips are tender
- 500g of parsnip, peeled and finely sliced
- 200g of milk
- salt
- pepper
- 25g of unsalted butter
2
Remove the pan from the heat and leave the parsnips to cool slightly before blitzing in a blender until smooth. Check the seasoning then transfer the parsnip cream to a piping bag, keeping warm until ready to serve
3
To make the apple dashi, combine the vegetable nage and kombu in a large saucepan and place over a medium heat. Just before the liquid comes to a simmer remove the pan from the heat and add the dried bonito flakes. Leave the mixture to infuse for 10 minutes before straining through a fine sieve
- 200ml of vegetable nage
- 25g of kombu
- 50g of bonito flakes
4
Add the apple juice to the dashi mixture and season with the soya sauce and rice wine vinegar. Carefully whisk in the xanthan gum until the mixture has thickened, then set to one side until required
- 300ml of apple juice
- 50ml of soy sauce
- 25ml of rice wine vinegar
- 4g of xanthan gum
5
Preheat a water bath to 48℃
6
Next, prepare the pickling mixture for the herring. Combine the vinegar, water, sugar, coriander seeds and fennel together in a medium saucepan and bring to the boil. Once boiled, remove the pan from the heat and allow to cool before straining through a fine sieve
- 150ml of white wine vinegar
- 200ml of water
- 100g of sugar
- 5g of coriander seeds
- 5g of fennel seeds
7
Finely slice the carrots on a mandoline and add to the pickling mixture along with the chopped dill. Fillet the herring and carefully remove the spines, then place them into a large vacuum bag along with the pickling mixture. Seal the bag and place into a water bath for 10 minutes
8
To serve, remove the herrings from the bag and slice into 3cm pieces. Pipe 3 balls of the parsnip cream onto the plate and top each with a piece of herring and a slice of carrot. Brown the apple in a frying pan with some butter and spoon over the herrings, then pour over the apple dashi. Garnish with the radish rings, borage flowers and sprigs of dill
- 1 Granny Smith apple, finely diced
- 1 knob of unsalted butter
- 100g of white radish, cut into fine rings
- 10g of borage flowers
First published in 2015
Get in touch
Please sign in or register to send a comment to Great British Chefs.
You may also like
SITES
© Great British Chefs 2024