Herring under a fur coat, Danish style
15 servings
180 minutes
The recipe was shared by Yaroslav Balen, brand chef of True Cost restaurants and a fan of Nordic cuisine.
1
Cut the shallots lengthwise into two parts and separate them into layers. Prepare the marinade: mix apple cider vinegar, water, 200 grams of sugar, and 30 grams of salt, bring to a boil and cool. Pour the cold marinade over the onions for at least a day. This onion can stay in the marinade for up to a year and pairs well with various dishes — for example, it can be added to meat, poultry (especially duck), and salads.
- Shallots: 500 g
- Apple cider vinegar: 300 ml
- Water: 250 ml
- Sugar: 220 g
- Salt: to taste
2
Boil the beetroot for 1 to 1.5 hours (time depends on the size of the roots). Do not add salt to the water. Grate the boiled beetroot. Then squeeze it through cheesecloth or a fine sieve. Leave the beetroot in the sieve for 2 hours to let as much juice drain as possible.
- Beet: 1 kg
3
Boil water, add a pinch of salt and a pinch of sugar. Cut the potatoes randomly so they cook faster. Then make the puree. Add butter to the boiled potatoes, mix quickly and strain through a sieve until the potatoes cool down. You can strain a couple of times for an even creamier puree. Once the potatoes are creamy, add the yolk, a bit of salt (if needed), and mix well with a spatula. Transfer the potato puree into a piping bag.
- Potato: 500 g
- Butter: 60 g
- Egg yolk: 1 piece
- Salt: to taste
4
Grate the cheese on a medium grater. Heat the pan and place portions of grated cheese (10 grams each) in flat circles. Heat until the cheese starts frying — it will sizzle and bubble.
- Hard cheese: 150 g
5
Spread a thin layer of mashed potatoes (about 40 grams per serving) over the melting cheese. Adjust the edges with a spatula to keep the cheese from spilling over the potatoes. Hold for a minute on heat, then transfer everything to an oven preheated to 180–190 degrees for 8–10 minutes. After cooling, the herring cushion is ready.
- Potato: 500 g
6
Place the beetroot in a blender, add a pinch of sugar and 20 ml of olive oil (needed for a glossy finish). Blend until the mixture resembles a smooth, bright cream. Strain the cream through a sieve for an even softer texture. Then transfer everything into a piping bag.
- Beet: 1 kg
- Sugar: 220 g
- Olive oil: 220 ml
7
Remove the bones from the herring. Then trim the edges of the fillet (they are usually thinner and rougher) by literally 1 mm on each side. Carefully remove the skin. If it comes off easily, it's another sign that the fish is fresh and properly marinated.
- Parsley root: 1 piece
8
Place a potato pillow on a plate with the cheese crust facing up. Fan out thinly sliced herring (100 grams per serving) on top. Add a few pickled onion flakes (to taste) on top. Pipe beet cream beautifully on top — about 40-50 grams per serving. Add sour cream, also about 40 grams per serving. You can place small drops on the herring and larger ones on the plate. Add thin slices of raw champignons. Add green oil by mixing dill with 200 ml of olive oil, 10 grams of salt, and 10 grams of sugar; blend and strain it. You need 10 ml of oil per serving. Garnish with dill. Ready!
- Potato: 500 g
- Fresh champignons: to taste
- Olive oil: 220 ml
- Salt: to taste
- Dill: 200 g
- Sour cream 30%: 600 g
- Shallots: 500 g