Herring with Łącko apple, fennel root and camelina oil

Ingredients

  • good quality herring in brine 200 g
  • fresh apple juice 200 ml
  • Łącko apple 1
  • fennel root 1
  • purple potatoes 3-4
  • cinnamon 0,5 teaspoon
  • dry powdered ginger 0,25 teaspoon
  • nutmeg 0,25 teaspoon
  • clove powder 0,25 teaspoon
  • camelina oil 75 ml
  • honey 1 tablespoon
  • juice of 1 lemon
  • large red onion 1
  • vinegar 100 ml
  • water 100 ml
  • sugar 4 tablespoons
  • bunch chives 0,5

Recipe

Remove the herring from the brine. Dry. Put in a bowl and pour over the apple juice. Chill the herring in the refrigerator for at least 3–4 hours, or even up to 12 hours, so that it tempers well. Peel the potatoes and boil them in salted water. Remove from the pan and allow to cool. Cut the fennel root in 4 wedges, and then into thin slices. Put them in iced water to make them crisp. Using a mandoline slicer slice the onion in rings, blanch these in boiling salted water, and immediately plunge in water with ice cubes. Mix the vinegar, water and sugar and put on the boil. Pour this marinade over the onion and allow to rest for 30 minutes. Thinly slice the apple and place it in water with ice cubes. Mix the camelina oil with the spices, the lemon juice and the honey. Lift the herring out of the apple juice and dry with kitchen paper. Cut in small lumps. Place the potatoes and herring on individual serving bowls. Spread the fennel root slices, onion and thinly sliced apple on top. Finally, sprinkle with the spiced oil and finely chopped chives.