Ingredients
- 4 smoked herring fillets, about 7 ounces total, preferable Jean Claude David brand
- 1 cup milk, more if needed
- 1 small carrot, peeled, cut into rounds
- ½ small onion, peeled and sliced
- 1 bay leaf
- 1 shallot, sliced
- 1 teaspoon juniper berries, crushed
- 1 teaspoon dried thyme
- 2 cloves garlic, peeled and sliced
- 6 slices lemon, quartered
- Fine sea salt and black pepper
- 1 ½ cups canola or grape seed oil, divided
- ¼ cup Dijon mustard
- 1 ½ tablespoons sherry vinegar
- 4 medium fingerling potatoes, peeled
- 1 tablespoon finely chopped chives
- 1 tablespoon finely chopped parsley
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Nutritional Information
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Nutritional analysis per serving (4 servings)
970 calories; 90 grams fat; 8 grams saturated fat; 0 grams trans fat; 55 grams monounsaturated fat; 24 grams polyunsaturated fat; 25 grams carbohydrates; 4 grams dietary fiber; 6 grams sugars; 17 grams protein; 46 milligrams cholesterol; 670 milligrams sodium
Note: Nutrient information is not available for all ingredients. Amount is based on available data. -
4 servings.
Preparation
- In a bowl, cover the herring with milk; cover and refrigerate for 24 hours.
- Drain the herring and pat dry with a paper towel. Put the herring, carrot, onion, bay leaf, shallot, juniper berries, thyme, garlic, lemon slices, and salt and pepper to taste in a shallow bowl. Gently stir them together, making sure not to break the herring fillets. Pour 1 cup grape seed or canola oil over the fish and cover with plastic wrap. Refrigerate overnight or up to 7 to 10 days.
- Stir together the mustard and vinegar. Whisk in the remaining .5 cup oil, season with salt and pepper to taste, and set aside.
- Put the potatoes in a medium pot and cover with salted water. Bring to a boil over a high flame, lower heat to medium and cook until the potatoes are tender when pierced with a fork, about 10 minutes. Drain. While still warm, slice the potatoes in half, arrange on a serving plate and season with salt and pepper.
- Spoon some oil from the herring mixture over the potatoes and scatter with a few slices of the onion, carrots and lemon. Sprinkle with salt to taste. Cut the herring fillets into bite-size pieces and place on top of the potatoes. (Discard any remaining oil.) Drizzle the mustard vinaigrette over the herring and potatoes. Sprinkle with the chives and parsley, and serve.
- Adapted from Laurent Manrique, Millesime, Manhattan
40 minutes, plus marinating
Dining and Cooking