{"id":27072,"date":"2022-11-10T16:32:40","date_gmt":"2022-11-10T15:32:40","guid":{"rendered":"https:\/\/aveqia.com\/recipe\/cured-herring-with-smoked-potato-puree-tomato-emulsion-and-sour-cream-curd\/"},"modified":"2022-11-10T16:32:40","modified_gmt":"2022-11-10T15:32:40","slug":"cured-herring-with-smoked-potato-puree-tomato-emulsion-and-sour-cream-curd","status":"publish","type":"recipe","link":"https:\/\/aveqia.com\/en\/recipe\/cured-herring-with-smoked-potato-puree-tomato-emulsion-and-sour-cream-curd\/","title":{"rendered":"Cured herring with smoked potato pur\u00e9e, tomato emulsion and sour cream curd"},"content":{"rendered":"

Serves 10 as a starter<\/strong><\/h3>\n

Cured herring<\/h3>\n
    \n
  • 250 g\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Fillets of herring (about 1 pp)<\/li>\n
  • 14 g\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Curing mixture<\/li>\n
  • \u00bd \u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Banana shallot<\/li>\n
  • 1\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Lemon (+ zest)<\/li>\n
  • 2 tbs\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Olive oil<\/li>\n<\/ul>\n

    Chop the shallot finely. Combine all ingredients with the fish and seal in a vacuum bag. Keep cold until serving. (If you don\u2019t have access to a sous-vide machine you can cure the fish in a bowl covered with cling film)<\/p>\n

    Smoked potato pur\u00e9e<\/h3>\n
      \n
    • 200 g \u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Almond potato<\/li>\n
    • 100 ml \u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Milk<\/li>\n
    • 25 g\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Butter<\/li>\n<\/ul>\n

      Cut the potatoes into small pieces. Boil in water until soft. Heat up the milk. Drain the potatoes and mix with the milk and butter until smooth. Smoke the pur\u00e9e with a smoking gun as instructed by the chef. (If you don\u2019t have access to a smoking gun, you can either serve the pur\u00e9e unsmoked or use a smoke salt or liquid smoke).<\/p>\n

      Tomato emulsion<\/h3>\n
        \n
      • 1 \u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Egg<\/li>\n
      • 1 tsp\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Dijon mustard<\/li>\n
      • 1 tbsp\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Tomato vinegar<\/li>\n
      • 150 ml\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Tomato oil<\/li>\n
      • \u00a0\u2013\u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 Salt<\/li>\n<\/ul>\n

        Combine all ingredients except for the oil in a blender. Add the oil slowly while mixing. Add salt to taste. Transfer the emulsion to a piping bag.<\/p>\n

        Sour cream curd<\/h3>\n
          \n
        • 200 g\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Sour cream<\/li>\n
        • 1 tsp\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Salt<\/li>\n<\/ul>\n

          Simmer the sour cream with the salt on medium heat while stirring. As soon as it starts to separate, pour it into a sieve lined with a coffee filter. Cover with cling film and keep in the fridge until serving.<\/p>\n

          Sourdough croutons<\/h3>\n
            \n
          • 150 g\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Sourdough bread<\/li>\n
          • 2 tbsp\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Olive oil<\/li>\n
          • 2 sprigs\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Thyme<\/li>\n
          • 1 \u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Garlic clove<\/li>\n<\/ul>\n

            Tear the bread into small pieces. Fry in a pan with olive oil, thyme and garlic (crushed with the skin on). Add salt to taste.<\/p>\n

            Winter vinaigrette & garnish<\/h3>\n
              \n
            • 15 g \u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Lovage<\/li>\n
            • 2 sprigs\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Parsley<\/li>\n
            • 2 \u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Apples<\/li>\n
            • 20 g\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Horseradish<\/li>\n
            • \u00bd \u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Lemon<\/li>\n
            • 10 g \u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Parsley sprouts<\/li>\n
            • 1\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Shallot<\/li>\n<\/ul>\n

              Pluck the lovage leaves and keep them in cold water until serving. Mix the stalks of lovage with the parsley, apple, horseradish and lemon juice in a blender. Strain the juice and add salt to taste. Slice the shallot thinly and place it in cold water.<\/p>\n","protected":false},"featured_media":25043,"template":"","recipe_category":[],"course":[227,221],"season":[],"class_list":["post-27072","recipe","type-recipe","status-publish","has-post-thumbnail","hentry","course-fish","course-starter"],"acf":[],"yoast_head":"\nCured herring with smoked potato pur\u00e9e, tomato emulsion and sour cream curd - Recept hos AVEQIA Stockholm<\/title>\n<meta name=\"description\" content=\"Cured herring with smoked potato pur\u00e9e, tomato emulsion and sour cream curd och andra recept hittar du hos AVEQIA, matlagning och event i Stockholm!\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/aveqia.com\/en\/recipe\/cured-herring-with-smoked-potato-puree-tomato-emulsion-and-sour-cream-curd\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Cured herring with smoked potato pur\u00e9e, tomato emulsion and sour cream curd - 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