Pickled herring, persimmon, cucumber and bergamot puree

Andre Garrett

Andre Garrett

28th July 2017

Pickled herring, persimmon, cucumber and bergamot puree

Pickled herring recipe with persimmon, cucumber and bergamot puree


  • Prep fish at least day before.
  • Herring – filleted, boned and brined in 10% salt for 2 hours, then washed.
  • 100 no fillets
  • 2lt water
  • 200 g salt
  • Pickling liquid for 100 fillets
  • 1 lt water
  • 1.5 lt white wine vinegar
  • 500 g sugar
  • 5 no anis
  • 50 no white pepper corn
  • 5 leaf bay
  • 10 no coriander seed
  • 5 no clove
  • 5 no garlic sliced
  • 1 no lemon sliced – no yellow skin
  • 5 no banana shallot – sliced into 3mm thick ring
  • Rye bread crumble
  • 100 g butter
  • 150 g t 45
  • 30g black treacle
  • 150g rye bread cut into small dice 3 mm size cube
  • Pinch fleur de sel


Pickling liquid for 100 fillets - all in on pot, up to boil, and cool. Warm the liquid to 45 ‘c, put it into container with fish. Leave at least for one day. Lasts 5 days.
Persimmon – peeled, halved , vacuumed ,and sliced for service.
Cucumber – sliced ½ cm thick, vacuumed and cut into brunnoise. Mix with white balsamic.
Bergamot puree - scored, blanched 12 with plenty of water (start with cold water to boil) 12 times and cooked in ½ water, ½ sugar. Take the seeds out before blend.
Dried and chopped gordal olive mixed with esplette.
Herb cream fraiche quenelle- hang cream fraishe overnight and mix with tarragon, chive.
Rye bread crumble - 160’c for about 25 minutes, or until it gets crunch. Stir time by time.

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