1 Cook your carrots in boiling water. Let cool before cutting them into rounds (not too thin). Mince the shallot. At the same time, put the potatoes to cook in water. Peel them and make a puree with a fork. Add salt, a little pepper and a drizzle of truffle oil.
2 Marinate in the refrigerator for 24 to 48 hours, your herrings, shallot and carrots in a shallow dish with a generous drizzle of olive oil. Cover with the bouquet garni. Optionally add a minced clove of garlic on top (according to your taste). Cover everything with plastic wrap. In a bowl, place your puree also in the refrigerator.
3 After the resting time, remove the first leaves of the cabbage, then mince half of it. Blanch the leaves for 5 minutes. Then drain them. In a pan, with olive oil, sauté over low heat for about 30 minutes. When it begins to release liquid, add the dry white wine, salt, pepper, curry and light cream. Stir during cooking.
Let the mashed potatoes come to temperature with the herrings. You can optionally warm the puree before serving.
4 Arrange the mashed potatoes using a ring. Sprinkle with Herbs of Provence for decoration. Then arrange the herring and carrots on the plate. Finally, add the red cabbage while hot. Drizzle if desired, your carrots with a little lemon juice.
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