Herring with red veined sorrel, sour shallot, goji berry and pumpernickel bread


(For 4 persons)

  • 2 shallots
  • 16  wild asparagus
  • 1 jar of red veined sorrel
  • handful of goji berries
  • 4 slices of pumpernickel bread
  • 4 herrings
  • White wine vinegar
  • black pepper from the mill and sea salt



  • Peel and cut into fine slices.
  • Put them in a bowl and season with salt and pepper. Add a large splash of white wine vinegar and mix.
  • Let this marinate for 15 minutes.

Wild asparagus:

  • Bring salted water to the boil and briefly blanch the wild asparagus.
  • Cool under cold water. Drain.

Pumpernickel bread:

  • Cut into darts.
  • Divide the herring over the plates, finish with the wild asparagus, the sour shallot rings, the goji berries and a few leaves of blood sorrel.
  • Serve with the darts of pumpernickel bread.

TIP! Wild asparagus is only in season shortly. Replace them with fine green beans.

Recipe: Frank Fol - The Vegetables Chef®


Frank Fol - The Vegetables Chef®


Related recipes

Gastronomical masterpieces

Related products

Say yes to the cress