Thursday, 23rd November 2017
RECIPES Article
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This Month's Magazine
The Chef at KOKOMO recommends NORDIC HERRINGS

The Chef at KOKOMO recommends NORDIC HERRINGS

Something seasonal and different

INGREDIENTS

For the cardamom honey

  • 100ml/3½fl oz water
  • 2 limes, juice only
  • 100ml/3½fl oz white wine
  • 1 tsp white peppercorns
  • 2 bay leaves
  • 1 tbsp white wine vinegar
  •  1 tsp salt
  •  4 x 100g/3½oz herring fillets

For the potato salad

  • 250g/9oz cooked new potatoes
  • 100ml/3½fl oz mayonnaise
  • 1 tbsp chopped fresh dill
  • 1 tbsp wholegrain mustard
  • ½ lemon, juice only
  • ½ tsp curry paste
  • salt and freshly ground black pepper

To serve

  • few sprigs fresh dill
  • lemon wedges


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METHOD

  1. For the herring, bring the water, lime juice, white wine, peppercorns, bay leaves, white wine vinegar and salt to a slow boil in a pan. Turn down the heat to a gentle simmer, add the fish and poach for about 12 minutes, or until cooked through.
  2. For the potato salad, cut the cooked potatoes in half and place into a large bowl.
  3. In another bowl, combine the mayonnaise, dill, mustard, lemon juice, curry paste, salt and freshly ground black pepper. Add to the bowl with the potatoes and stir to coat.
  4. Drain the fish, then place it on top of the potato salad. Garnish with more dill and lemon wedges.



Kokomo Cocktail Bar & Restaurant
Avenida Pernet, Urb. Atalaya Golf, TnzFRV1LwIo
+34 951 272 208
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Kokomo Cocktail Bar & Restaurant

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