Le jardin bistro herring and warm potato salad
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 12 | Smoked herring fillets | |
| 2 | Bay leaves | |
| ½ | Spanish onion; sliced very thin | |
| 6 | Cloves | |
| 3 | smalls | Black peppercorns -; (to 4) |
| 1 | Sprig fresh thyme | |
| 1½ | large | Or 2 medium carrots; sliced very thin |
| 1 | Rib bons; and in very thin discs | |
| 1 | pint | Virgin olive oil; plus |
| 1 | pint | Vegetable oil (more or less; as necessary) |
| 12 | Red Bliss potatoes | |
| === GARNISH FOR EACH PLATE === | ||
| 2 | Lemon slices | |
| 1 | tablespoon | Chopped tomato |
| ½ | tablespoon | Chopped onion |
| ½ | tablespoon | Chopped Italian parsley |
| 1 | Sprig parsley | |
Directions
Soak the herring fillets in water for 24 hours, changing the water 3 times.
Then dry them well with a towel.
Put the fillets in a deep dish. Add the bay leaves, sliced onion, cloves, peppercorns, thyme, and sliced carrots. Cover them well with olive oil.
Cover, refrigerate, and marinate for 5 days.
Just before serving, boil the potatoes for about 10 minutes, or until cooked through. Peel and slice them ⅛- to ¼-inch thick and arrange the slices from 2 potatoes on each of 6 plates. Top each serving with 2 herring fillets, drizzle with some of the marinade oil and scatter on some of the carrots and onion slices. Garnish each plate with two slices of lemon, the chopped tomato, onion, parsley and parsley sprig.
This recipe yields 6 appetizer portions.
Source: "TASTE with David Rosengarten - (Show # TS-1G25) - from the TV FOOD NETWORK" S(Formatted for MC5): "06-30-1999 by Joe Comiskey - joecomiskey@..."
Suggested Wine: Josmeyer Riesling, 1996 Recipe by: David Rosengarten
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