This pickled herring recipe by Martin Wishart makes a light, elegant seafood starter, perfect if you're looking for something a little different from the usual salmon or scallops. The dish is dressed in a stunning dashi, a type of Japanese broth made from kombu and bonito flakes. Any leftover dashi from the recipe can be frozen and used at a later date – try mixing in miso, vegetables and tofu to make a healthy and comforting soup.
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Begin by making the parsnip cream. Melt the butter in a medium saucepan and add the parsnips, seasoning well. Cook until the parsnips break down and turn translucent, then add the milk and cook until the parsnips are tender
500g of parsnip, peeled and finely sliced
200g of milk
25g of unsalted butter
Remove the pan from the heat and leave the parsnips to cool slightly before blitzing in a blender until smooth. Check the seasoning then transfer the parsnip cream to a piping bag, keeping warm until ready to serve
To make the apple dashi, combine the vegetable nage and kombu in a large saucepan and place over a medium heat. Just before the liquid comes to a simmer remove the pan from the heat and add the dried bonito flakes. Leave the mixture to infuse for 10 minutes before straining through a fine sieve
200ml of vegetable nage
25g of kombu
50g of bonito flakes
Add the apple juice to the dashi mixture and season with the soya sauce and rice wine vinegar. Carefully whisk in the xanthan gum until the mixture has thickened, then set to one side until required
300ml of apple juice
50ml of soy sauce
25ml of rice wine vinegar
4g of xanthan gum
Preheat a water bath to 48℃
Next, prepare the pickling mixture for the herring. Combine the vinegar, water, sugar, coriander seeds and fennel together in a medium saucepan and bring to the boil. Once boiled, remove the pan from the heat and allow to cool before straining through a fine sieve
150ml of white wine vinegar
200ml of water
100g of sugar
5g of coriander seeds
5g of fennel seeds
Finely slice the carrots on a mandoline and add too the pickling mixture along with the chopped dill. Fillet the herring and carefully remove the spines, then place them into a large vacuum bag along with the pickling mixture. Seal the bag and place into a water bath for 10 minutes
5g of dill
To serve, remove the herrings from the bag and slice into 3cm pieces. Pipe 3 balls of the parsnip cream onto the plate and top each with a piece of herring and a slice of carrot. Brown the apple in a frying pan with some butter and spoon over the herrings, then pour over the apple dashi. Garnish with the radish rings, borage flowers and sprigs of dill
1 Granny Smith apple, finely diced
1 knob of unsalted butter
100g of white radish, cut into fine rings
10g of borage flowers
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