{"id":27136,"date":"2022-11-10T16:32:46","date_gmt":"2022-11-10T15:32:46","guid":{"rendered":"https:\/\/aveqia.com\/recipe\/quickly-cured-herring-with-creamy-potato-foam-christmas-bread-crisp-and-bleak-roe-from-kalix\/"},"modified":"2022-11-10T16:32:46","modified_gmt":"2022-11-10T15:32:46","slug":"quickly-cured-herring-with-creamy-potato-foam-christmas-bread-crisp-and-bleak-roe-from-kalix","status":"publish","type":"recipe","link":"https:\/\/aveqia.com\/en\/recipe\/quickly-cured-herring-with-creamy-potato-foam-christmas-bread-crisp-and-bleak-roe-from-kalix\/","title":{"rendered":"Quickly cured herring with creamy potato foam, Christmas bread crisp and bleak roe from Kalix"},"content":{"rendered":"

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

 <\/p>\n

Herring<\/h3>\n
    \n
  • 10 \u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Fillets of herring<\/li>\n
  • 50 ml\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Pickling liquid (0,5 part salt, 1 part spirit vinegar, 1 part sugar, 1 part water)<\/li>\n
  • 1 \u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Brown onion<\/li>\n
  • 1 sprig\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Dill<\/li>\n
  • \u00bd \u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Lemon<\/li>\n<\/ul>\n

    Remove the skin from the herring. Peel the onion and slice it using a mandolin. Place the fish in a vacuum bag with the liquid, the onion and the dill. Seal the bag and marinate 40 minutes. Drain the fish, cut it into 2 cm slices and season with lemon juice. If you don\u2019t have access to a vacuum machine you can marinate the fish for about 2 hours in a regular bowl instead.<\/p>\n

     <\/p>\n

    Potato foam<\/h3>\n
      \n
    • 300 g \u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Almond potatoes<\/li>\n
    • 50 g\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Butter Arla\u00ae<\/li>\n
    • 4 \u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Anchovy filets<\/li>\n
    • 200 ml\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Milk Arla\u00ae<\/li>\n
    • 1 \u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Egg yolk<\/li>\n<\/ul>\n

      Boil the potatoes in salted water. Brown the butter, add the anchovies and let the fish melt into the butter. Add the milk and bring to a boil. Press the potato through a sieve and and combine with the butter mixture to obtain a smooth cream. Season with salt and pour the cream into a siphon. Load with one gas capsule and keep in a bain marie at 75\u00b0C for 20 minutes. If you don\u2019t have access to a siphon you can serve the foam as a creamy sauce instead.<\/p>\n

       <\/p>\n

      Christmas bread crisp<\/h3>\n
        \n
      • 50 ml \u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Sour cream Arla\u00ae<\/li>\n
      • 2 tbsp \u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Dark syrup<\/li>\n
      • 1 pinch\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Baking soda<\/li>\n
      • 50 ml\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Wheat flour<\/li>\n
      • 2 tbsp\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Rye flour<\/li>\n
      • 1 tbsp\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Vort spices<\/li>\n<\/ul>\n

        Mix the wet ingredients in one bowl and the dry ingredients in another bowl. Combine the two and mix well. Spread the batter onto a silicone sheet and place another one on top for extra weight. Bake for 20 mins in an oven at 150\u00b0C. Remove the top silicone sheet and bake another 5 mins. Allow to cool and break into pieces.<\/p>\n

        <\/h3>\n

        Onion<\/h3>\n
          \n
        • 10 \u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Pickling onions<\/li>\n
        • \u00bd dl\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Pickling liquid<\/li>\n
        • 2 \u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Shallot onions<\/li>\n
        • 2 sbsp\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Corn starch<\/li>\n<\/ul>\n

          Split the pickling onions lengthwise and steam 30 seconds. Peel them and place them in the liquid.<\/p>\n

          Peel the shallots and slice them thinly on a mandolin. Divide the slices into rings, toss in corn starch and deep fry until crispy.<\/p>\n

           <\/p>\n

          Other<\/h3>\n
            \n
          • 75 g\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Butter Arla\u00ae<\/li>\n
          • 15 \u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Small potatoes<\/li>\n
          • 50 g\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Bleak roe from Kalix<\/li>\n
          • 1 box\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Borage<\/li>\n
          • 5 sprigs\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Chervil<\/li>\n
          • 2 sprigs\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Dill<\/li>\n<\/ul>\n

            Brown the butter and allow it to cool. Boil the potatoes just before serving and salt it lightly. Pluck the herbs and place them in cold water.<\/p>\n","protected":false},"featured_media":25483,"template":"","recipe_category":[],"course":[227],"season":[],"class_list":["post-27136","recipe","type-recipe","status-publish","has-post-thumbnail","hentry","course-fish"],"acf":[],"yoast_head":"\nQuickly cured herring with creamy potato foam, Christmas bread crisp and bleak roe from Kalix - Recept hos AVEQIA Stockholm<\/title>\n<meta name=\"description\" content=\"Quickly cured herring with creamy potato foam, Christmas bread crisp and bleak roe from Kalix 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\/quickly-cured-herring-with-creamy-potato-foam-christmas-bread-crisp-and-bleak-roe-from-kalix\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Quickly cured herring with creamy potato foam, Christmas bread crisp and bleak roe from Kalix - 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