One of the most famous fishes of the Netherlands; herring! Traditionally the fish will be eaten with raw onion. However, since I wanted to make a more refined dish I changed the condiments. So in this recipe the herring is served with caramelized onions, peas, carrots and a light french sauce. When you are not able to buy herring, you can use any other fish or even meat. Enjoy!
Herring, Mustard Sabayon & Seasonal vegetables
- Heat Resistant Bowl
- Cooking pan
- Baking pan
- 2 Herring filets
- 4 Carrots
- 250 gram Peas
- ½ tsp Honey
- 3 tbsp Butter
- 16 Small Pickled Onions
- 150 ml White wine Optional; infused with juniperberries, black pepper & laurel
- 3 Egg yolks
- Lemon Juice
- 1 tbsp Mustard
- Optional; if you want to make the dish even more special; you can infuse the wine with juniper berries, black pepper and laurel. Just bring the wine with these spices to the boil, turn off the heat and leave for about 10 minutes.
- Cook the carrots in salted water, and add peas for the last minute of the cooking time.
- Seperate the two parts of the herring, so you get 4 half herrings. Cut each of these in 3 pieces.
- Drain the carrots and peas. Add 1 tablespoon of butter, ½ teaspoon of honey & some chopped parsley to the vegetables, and mix. Keep the vegetables warm!
- Melt the rest of the butter in a baking pan, and bake the pickled onions brown in the butter.
- Make the sauce by whisking 3 egg yolks au bain marie. This means in a heat resistant bowl above a pan with cooking water. In this way the eggs cook gently instead of baking like with scrambled eggs. Add very slow the sieved wine during the whisking. Sauce is ready when completely creamy and thick. Add the mustard at the end, and whisk through.
- Time for plating! Place the vegetables & baked onions on the plate; most attractive in 3 groups. Add the 3 pieces of herring to it, half on top of the vegetables so the herring will stay visible after adding the sauce. Add the sauce on the empty places on your plate.