Ingredients
For 10 portions
For the filling
500ml
Fish stock
50ml
White balsamic vinegar
2cl
Vodka
1cl
Pernod [Aniseed liqueur]
3g
Salt
50g
Celeriac, peeled, diced
40g
Apple(s), peeled, diced
30g
Onion(s), peeled, diced
6
Gelatine sheets à 3 g, soaked
80g
Beetroot, cooked, diced
100g
White herring fillet(s), diced
For the coating
500g
QimiQ Classic, unchilled
120g
Gervais, unflavoured
7g
Salt
4cl
Vodka
1cl
White balsamic vinegar
20g
Flat-leaf parsley, finely chopped
Preparation
- For the filling: bring the fish stock, Balsamic vinegar, Vodka, Pernod and salt to the boil.
- Cook the celeriac in the fish stock until soft, remove and allow to cool. Follow the same procedure with the diced apple and then the onions.
- Reduce the remaining fish stock by half and allow to cool. Dissolve the softened gelatine in it.
- Fill the diced celeriac, apples, onions, beetroot and fish into small moulds. Pour the fish stock on top, making sure that everything is well covered. Chill well.
- For the cream: whisk the unchilled QimiQ Classic smooth. Add the remaining ingredients and mix well.
- Divide half of the QimiQ mixture equally into larger moulds. Press an already chilled white herring filling into each and finish with more cream to cover. Allow to chill for approx. 4 hours.
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