CREAMED HERRING (Granny Olga’s recipe)

INGREDIENTS

Herrings in vinegar:

400 gr fresh herrings

100 gr vinegar

20 gr sugar

180 cc water

1 juniper berry

180 gr onion

1 bay leaf

1 gr pepper

0.2 gr cloves

0.3 gr dried chilli pepper

10 gr juniper

Potato foam:

328 gr potatoes

72 gr cream

30 cc vinegar

Salt

Pepper

4 gas cartridges

Potato salad:

328 gr potatoes

37 gr plain yoghurt

37 gr goats’ cheese

1 gr dill

30 gr white onion

30 gr pickled peppers

Colatura caviar:

1 kg fish bones

100 gr onion

100 gr celery

100 gr fennel

100 gr carrot

100 gr leek

30 gr tomato extract

1600 cc water

120 gr Colatura

6 gr alginate

6 gr calcium chloride

Fish gribenes:

50 gr cornalitos (Odontesthes incisa) 

PREPARATION

Note:

For the caviar, remember that this should be prepared one day in advance.

Herring: Fillet the herring and remove the skin and any bones. Cover the fillets with sea salt and leave to stand for 6 hours. Remove the salt and rinse well in cold water.

Marinade: In a pan, place the vinegar, water, sugar, juniper, onion, bay leaf, chilli pepper, clove, peppercorns, salt and mustard seeds. Cook the marinade for a few minutes to intensify the aromas. Leave to cool.

Arrange the herring fillets in a suitable container and add the marinade. Chill for 24 hours.

Potato foam: Cook the potatoes in plenty of water until soft. While still hot, place in a blender, add the cream and some of the cooking water and blend to a smooth, creamy consistency. Add salt and vinegar and transfer to a siphon and chill.

Potato salad: Cut the potatoes into 1 cm cubes, then cook in boiling water until soft. Remove from the water to prevent them from cooking further.

In a bowl, mix the yoghurt, goats’ cheese, chopped dill, finely diced onion and small gherkins. Add the potato cubes, and season with salt and pepper. 

Caviar: Make a fumet with the fish bones and chopped vegetables. Filter and leave to cool. Take 400 cc of the fumet and fortify with the colatura to enhance the flavour. Add 6 gr alginate and spherify over 400 gr water with 3 gr calcium.

Fish gribenes: Fry the fresh cornalitos in corn oil until crisp. Dry and chop finely.

TO SERVE

First serve the potato foam, then the potato salad, and top with the pickled herring. Add a spoonful of caviar and gribenes. Decorate with fresh dill and chive sprouts. Endive leaves make the perfect accompaniment.