You’ve never seen fried herring like this before! Impress the whole party at the Easter or Christmas lunch with a classic in completely new attire. See the recipe here!
Recipe for molecular fried herring in vinegar
Fried herring is a classic dish for Christmas and Easter lunches, but have you ever considered serving it in a slightly new and different version?
This is fried herring like you’ve never seen it before: The herring is cut into small pieces and served with a thin, crispy slice of rye bread, vinegar foam, and leek ash.
The taste is just as you know it from traditional fried herring, but the whole flavor experience will be something way out of the ordinary!
The dish can suitably be served as an exciting and different starter or appetizer for your guests. So get ready to win the prize for the season’s most creative host or hostess.
Molecular fried herring in vinegar
You’ve never seen fried herring like this before! Impress the whole party at the Easter or Christmas lunch with a classic in completely new attire. See the recipe here!
Ingredients
- Rye Bread very thinly sliced
- Oil neutral in taste
- Herring Fillet fried in vinegar
- Brine from the herrings
- Lemon Juice or vinegar
- Soy Lecithin
- Leek
- Dill a hint for garnish
Instructions
- Cut out the rye bread in small round pieces.
- Bake them crispy at 160 degrees Celsius (320 degrees Fahrenheit).
- Let them cool and brush them with a hint of oil.
- Cut all the green off the leek, so you only have the white part left, and cut them into slices.
- Place the slices in the oven at 250 degrees Celsius (482 degrees Fahrenheit) and let them turn completely black.
- Place the blackened leek in a mortar and pulverize them completely.
- Sift the leek ash over the crispy rye bread.
- Season the brine from the herrings with lemon juice or vinegar and let the lecithin dissolve in the brine. Use an immersion blender to prevent the lecithin from clumping in the liquid. For every 500 milliliters of herring brine, use 3 grams of lecithin and 1½ grams of lemon juice/vinegar.
- Use either an immersion blender or a FoamKit Pro to turn the brine into foam.
- Let it stand for a minute to stabilize.
- Cut the herring fillets into small square pieces approximately 1½ x 1½ centimeters.
- Arrange the small pieces of herring on small spoons, forks, or a platter.
- Place a piece of rye bread on top of each piece of herring and top it with a small spoonful of foam.
- Garnish with a small piece of dill and finish with a sprinkle of leek ash. Serve immediately.
Notes
Tip: Prepare the herring, leek ash, and rye bread well in advance. The brine with lecithin can easily be made 2 - 3 hours ahead and kept in the refrigerator until needed. This way, you only need to make the foam and arrange everything when it’s time to serve.