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Executive Chef Pascal Bernou
France
Maison Rougié
Smoked herring fillet, herb purées
Discover this creative recipe that highlights smoked herring with herb purées and a slight kick of wasabi, ideal for surprising your guests with finesse and originality.
4 pers.
35 min
Ingredients
- Wasabi puree
- Cr8me fleurette (heavy cream)
- Beetroot puree
- Carrot puree
- Peach 1 piece
- Red meat radish 1 piece
- Nasturtium flowers
4 pers.
35 min
Related Products
Preparation
1
Prepare the wasabi cream: Loosen the wasabi with the cr�e8me fleurette (heavy cream) until smooth.
2
Prepare the herring fillets: Take out the herring fillets and gently pat them dry.
3
Pan-fry the herring fillets: Gently pan-fry the herring fillets skin side until they are golden and crispy.
4
Plate the dish: Arrange the herring fillets on the plate harmonizing the different herb purees.
5
Add the garnishes: Place a few slices of peaches and radishes for added freshness and crunch.
Chef's Tip
For an extra touch of flavor, you can add a few lemon zests or a little rice vinegar in the wasabi cream to enhance the aromas.
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