Herring with gooseberries and savoy cabbage. Herring, gooseberries and cabbage – an interesting combination! A new dish in the “Herring re:invented” series by René Stein, featuring unusual flavours that allow the herring to shine in a whole new light.
Recipe courtesy Seafood from Norway
Serves: 4
Cooking time: 20 minutes
Skill level: Easy
Ingredients
8 herring fillets
100g gooseberries
40ml port wine
30ml maple syrup
salt
1 Savoy cabbage
8g Dukkah spice mix
400ml sunflower oil
100g sour cream
10ml white wine vinegar
Method
- Cut the herring fillets into segments.
- Cut the gooseberries in half. Bring the port and maple syrup to the boil and season with salt. Cook the gooseberries in the stock for 2 minutes and season to taste.
- Clean, wash and spin dry the savoy cabbage. Fry in sunflower oil at 140°C, remove and season with salt. Sprinkle with Dukkah and leave to drain on a kitchen towel.
- Mix the sour cream with the vinegar and salt. Pour into a squeeze bottle.
- Layer the savoy cabbage alternately with the other ingredients and pour over the gooseberry stock.
- Add a little Dukkah for the perfect finishing touch.
Herring is a healthy, affordable and delicious type of oily fish that is packed with nutrients. Herring is particularly beneficial for its omega-3 content, and it offers one of the most concentrated sources of the fatty acid.