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

Ingredients

  • 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

Method

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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