Herring with beetroot and raspberry

Ingredients

  • 2 pcs herring
  • 1 cup of raspberries
  • 1 litre of beetroot juice
  • Apple Blossom
  • Mustard Cress
  • pepper and salt

Method

Let the beetroot juice boil to the thickness of syrup and then draw a stripe over the plate with a brush.

Turn half of the raspberries into a coulis and lightly bind with gelatin.

Place a dot of the gel here and there on the plate.

Cut the herring into strips and arrange on the plate.

Garnish with Mustard Cress and Apple Blossom.

Source: JRE Jamsessie 19 september 2011 - Restaurant Davanti (Valkenburg)

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