Recipe: Herring Fillets with Potatoes in Oil

Name: Filets de Hareng pommes à l'huile
Prep time: 15 min
Cook time: 30 min
Total time: 1485 min
Yield: 4 portions
Ingredients: 6 beaux filets de hareng fumés de belle provenance*4 petits oignons nouveaux émincés1 carotte nouvelle émincée1 poivron vert et 1 rouge ouverts vidés, blanchis à l'eau bouillante 2 minutes les peaux retirés , refroidis et émincés1 gousse d'ail rose coupée en 2 et dégerméeThym citron laurier3 baies de genièvre2 clous de girofle8 grains de poivre écrasés (mignonnette)300 g de pommes nouvelles de Noirmoutier ou de Ré pelées et cuites puis émincéesou "Pompadour" et "Bintje" hors saison.Huile de colza (Belle du Berry top si possible)Vinaigre de riz et une pointe de wasabi *(si possible)fines herbes (ciboulette persil simple etc)

By chef patrick ★ ★ ★ ★ ★ 4.9/5 (9 reviews) Starters

Prep 15 min

Cook 30 min

Rest 24h

Total 24h45

Servings 4 serv.

You all know this classic bistro dish: Herring fillets with potatoes in oil. But why not transform this recipe into a small exquisite appetizer? Herring fillets with potatoes in oil "revisited"

Ingredients for 4 servings

6 beautiful smoked herring fillets of fine origin*
4 small new onions, thinly sliced
1 new carrot, thinly sliced
1 green and 1 red bell pepper opened, emptied, blanched in boiling water for 2 minutes, skins removed, cooled and thinly sliced
1 clove of pink garlic cut in half and degerminated
Lemon thyme, bay leaf
3 juniper berries
2 cloves
8 cracked peppercorns (peppercorn medley)
300 g of new potatoes from Noirmoutier or Ré, peeled, cooked and then thinly sliced
or "Pompadour" and "Bintje" out of season.
Rapeseed oil (Belle du Berry top if possible)
Rice vinegar and a hint of wasabi *(if possible)
fresh herbs (chives, parsley, etc)

Step-by-step directions

1 week before
Layer the herring fillets, sliced peppers, onion rounds, garlic, a little lemon thyme, cracked peppercorns, juniper berries, cloves, cover with rapeseed oil, then wrap and store in the bottom of your refrigerator.
The morning of tasting
1In a salad bowl pour a little oil from the marinade, a little rice vinegar, your fresh herbs, salt and pepper.

1- Cook the potatoes in salted water, peel them slightly then thinly slice them while hot* into the seasoning, stirring slightly.

2- Arrange your potatoes in a tall ring then cut your herring fillets into "whistles" and arrange them in a rosette on your potatoes.

3- Cut your marinated peppers and garlic clove into small dice, put them in a small salad bowl, give it a good grind of pepper then add 2 tablespoons of vinegar and 4 tablespoons of oil from the marinade, add some of the new onion greens, mix then arrange this preparation around your small rings. Remove the rings and serve without delay.
*Wasabi is a kind of Japanese horseradish
it is found in France sold as a paste in small tubes
the Japanese often use it mixed with soy sauce to season sushi and sashimi.
* Advice: Taste your herring fillets "plain" if they seem too smoked or too salty, soak them for 4 hours in cold milk then drain and dry before putting them in the marinade
*Always season your potatoes while HOT if you want them to absorb your seasoning.

Au wasabi Hareng