For: 4 people • Preparation : 45 minutes • Cooking time : 10 minutes • Difficulty : easy
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Ingredients
Foam:- Onion: ½ pce
- Cooked beetroot: 200 g
- Smoked herring: 50 g
- Wine vinegar (raspberry?): 50 g
- Liquid cream: 100 g
- Firm-fleshed potatoes: 200 g
- Smoked herring fillet: 200 g
- Cooked beetroot: 200 g
- New white onion: 50 g
- Spring onions: 1 pc
- Granny Smith: 1/4
- Pommery® wine vinegar: 25 g
- Grape seed oil: 50 g
- Pommery® Old-fashioned mustard: 25 g
- Salt, pepper
Recipe process
Foam:- Sweat half a chopped onion, add some smoked herring trimmings and the diced beetroot. Deglaze with wine vinegar.
- Moisten with the liquid cream and add water to cover. Cook for 10 minutes. Mix, adjust the seasoning, then pass through a strainer.
- Siphon and pressurize. Leave to cool.
- Wash, peel and cut the potatoes into 5x5x5mm cubes as evenly as possible. Rinse.
- Place in a pan of cold water with a little coarse salt and bring to a simmer.
- When the potatoes are cooked, drain them then sprinkle them with the old vinaigrette made from wine vinegar, old-fashioned mustard, salt, pepper and grape seed oil.
- Cut the smoked herring and cooked beets into very regular cubes of 5x5x5mm and add to the potato mixture.
- Finely chop the spring onion and add it to the mixture. Season to taste. This dish can be served warm or cold.
- Fill and mold into the entremet circles, and hollow out the center slightly.
- Make a dome of beetroot foam then decorate with Granny Smith sticks cut at the last minute as well as very thin bevels of spring onion.
