Baltic herring on Borodino bread

Name: Baltic herring on Borodino bread
Total time: 30 min
Yield: 4
Ingredients: 150 g salted herring fillet in oil; 4 pieces of Borodino bread; 2 small beets; 2 liters of water; 500 g dry red wine; 100 g red wine vinegar; 2 bay leaves; 10 g apple cider vinegar; 20 g olive oil; 2 red onions; 150 g red port; 1 tsp. brown sugar; dill for decoration; 5 g parsley; unrefined sunflower oil; black peppercorns; coriander seeds

Cookinero 3 November 2022

How to cook Baltic herring on Borodino bread

Step 1

Cut the herring fillet diagonally (pieces 4 cm wide). Prepare the marinade, pour it over the herring. Leave it in the refrigerator under the lid for at least 2 days.

Step 2

Boil the beetroot in water with wine, vinegar and bay leaf until tender. Peel the beets, place in a blender, add some red wine vinegar and blend until smooth. Add a little olive oil and mix until emulsified (the sauce will get a sheen).

Step 3

Peel the onion, cut the red onion into rings 2 mm thick, take out the two inner layers; cook in port with sugar, simmering until syrupy (onions should be soft when done).

Step 4

Cut the Borodino bread into 5 * 3 cm pieces, fry in a grill pan. Dry the herring fillets with a paper towel or paper towel, removing excess oil.

Step 5

Put the herring on Borodino bread. Arrange confit onion rings on top and garnish with dill sprigs.

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