Do you probably know the composition of currants and fried plaice? It is wonderful with the acidity and sweetness from the berries to the fish. This together applies here, where the combination with rhubarb and crispy, fried herring is perfect.
I made another chive mayonnaise. It is super, especially if you choose to eat potatoes for the fried herring.
If you have extra mayo (you have it!), Use it for a shrimp dish, a potato dish, to dip asparagus in – or make an extra round with fried herring.
INGREDIENTS
RHUBARB CHUTNEY:
250 g rhubarb
125 g cane sugar
1-2 star anise
1 tsp. finely grated ginger
freshly ground black pepper
HERRING:
8 small herring fillets (with tail)
2-3 teaspoons miso paste
salt and pepper
flour
2 beaten eggs
panko
oil + butter for frying
flake salt
CHIVES MAYO:
30 g chives
1 ½-2 dl grapeseed oil
1 egg yolk
1 tsp. dijon mustard
1-2 tbsp. white wine vinegar
Salt
SERVING:
a little picked thyme
potatoes or rye bread
Possibly. little small salads
PREPARATION:
CHUTNEY:
Cut the rhubarb into oblique slices and put half in a pan along with the sugar and star anise. Grate the ginger into thick slices and put it in the pan. Let the rhubarb come up to boil quietly. Let it simmer for 8-10 minutes. Add the rest of the rhubarb and simmer for another 5-6 minutes.
Remove the pan from the heat, season with plenty of black pepper. Let the chutney cool. Fish star anise before serving.
HERRING:
Remove the worst bones from the herrings and cut off the fins. Grease them with the miso paste, and season with salt and pepper on the meat side. Close them together; turn them into flour, beaten eggs and panko and fry them in oil and butter on a hot pan. They should have moderate heat for 8-10 minutes in total (otherwise check carefully if they are thoroughly cooked by lifting up into one fillet).
MAYO:
Roughly chop the chives and blend them with oil in a mini chopper or with a stick blender. Sift the oil.
Beat the egg yolk with mustard, vinegar and a little salt. Whisk in the green oil a little at a time. Season with salt and acid.
SERVING:
Serve herring with compote, thyme, chive mayo, rye bread and possibly. butter or fat.
