Recipe for herring with lime crème fraîche
Light, fresh and aromatic: This herring is combined with crisp pea and sugar snap pea salad, cucumber and a fine lime crème fraîche – a fish dish with lightness and clear aromas.
Ingredients · Servings 4
- 1 kg peas in pods
- 3 organic limes
- 4 mini cucumbers
- 4 double fillets of matjes herring (ready to cook)
- 1 pod of red shiso cress
- 100 ml lime olive oil
- 30 g agave syrup
- Fleur de Sel
- 200 g sugar snap peas
- 100g Fresh cream
- 1 punnet of pea shoots
- 165 g Algae Tartar
Method · 1 h 30 min
- To make the pea stock, open the pea pods and shell the peas. Set aside some peas for the salad. Juice the pods and strain the juice through a fine sieve.
- In a tall container, combine 250 ml pea juice, lime-infused olive oil, 20 ml lime juice, 1 tsp lime zest, agave syrup, fleur de sel, and lemon pepper using a hand blender until all ingredients are blended.
- For the salad, cut the snow peas into thin strips and the mini cucumbers into slices. Mix them together with the shelled peas in a bowl and marinate with 100 ml pea stock, 1/2 tsp grated lime zest, fleur de sel and lemon pepper.
- For the lime crème fraîche, whisk the crème fraîche in a bowl until it has a firm consistency. Stir in 1/2 teaspoon of grated lime zest and fleur de sel, then transfer to a piping bag.
- Pour some pea stock onto the plate, place the herring fillet on top, and arrange with snow peas, cucumber slices, pea and shiso cress, and seaweed tartare. Pipe lime crème fraîche over the top.
For 4 people
- 1 kg
Peas in pod
Organic limes
mini cucumbers
Double fillets of matjes herring (ready to cook)
From the pantry
- 100 ml
Lime olive oil
- 30 g
- 200 g
Sugar snap peas
- 100 g
sour cream
Bowl of pea shoots
- 165 g
Recipe for
persons
For the lime crème fraîche, whisk the crème fraîche in a bowl.
until it has a firm consistency. Stir in 1/2 tsp grated lime zest and fleur de sel and fill into a piping bag.
